Three-Bean Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting stew simmered with a mix of dried beans and seasonal vegetables, developing deep flavors through slow cooking. This american-inspired soups (vegetarian) ready in about 110 minutes pairs dried navy beans, dried pinto beans, dried kidney beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried navy beans
• 1 cup dried pinto beans
• 1 cup dried kidney beans
• 2 medium, peeled and diced carrots
• 2 stalks, diced celery
• 1 large, diced onion
• 14 oz canned diced tomatoes
• 4 cups vegetable broth
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large pot, combine rinsed navy beans, pinto beans, kidney beans, diced carrots, diced celery, diced onion, canned diced tomatoes, vegetable broth, minced garlic, dried thyme, bay leaves, salt, and black pepper. Bring to a gentle boil over medium-high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally, until beans are tender and vegetables are soft but not mushy.
3. Step 3: Discard bay leaves. Adjust seasoning with additional salt and pepper if needed. Serve hot.