Three-Bean Vegetable Stew with Smoked Paprika
A comforting, nutrient-packed stew featuring three varieties of beans, seasonal vegetables, and a smoky paprika broth, perfect for chilly evenings. This mediterranean-inspired vegetarian (mediterranean) ready in about 55 minutes pairs olive oil, large (chopped) onion, (diced) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 2 tbsp olive oil
- 1 large (chopped) onion
- 2 (diced) carrots
- 2 stalks (diced) celery
- 3 cloves (minced) garlic
- 1 tsp smoked paprika
- 1 (15 oz can) diced tomatoes
- 2 (15 oz cans, low-sodium) vegetable broth
- 1 (15 oz can, drained and rinsed) cannellini beans
- 1 (15 oz can, drained and rinsed) kidney beans
- 1 (15 oz can, drained and rinsed) chickpeas
- 2 cups (chopped) kale
- 1 bay leaf
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (chopped) fresh parsley
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 5-7 minutes until softened and onions are translucent.
- Step 2: Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
- Step 3: Add diced tomatoes, vegetable broth, and all three types of beans. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
- Step 4: Add chopped kale and bay leaf, and simmer uncovered for 10 minutes until kale is tender but still vibrant green.
- Step 5: Remove bay leaf, season with salt and pepper to taste, and stir in fresh parsley. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Bean Vegetable Stew with Smoked Paprika take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Three-Bean Vegetable Stew with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Three-Bean Vegetable Stew with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Three-Bean Vegetable Stew with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Three-Bean Vegetable Stew with Smoked Paprika?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
