Underground Shelter Bean and Root Vegetable Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, comforting stew combining earthy root vegetables and beans, perfect for a cold day spent indoors. This American-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs olive oil, yellow onion, garlic cloves 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.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 4 minced garlic cloves, sauté for 5 minutes until the onion is translucent and garlic is fragrant.
  2. Step 2: Add 3 diced medium carrots and 2 diced medium parsnips, cook for 7 minutes, stirring occasionally, until they begin to soften and develop a slight caramelization.
  3. Step 3: Stir in 14 oz canned diced tomatoes with juices, 2 cups cooked white beans, 4 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 35 minutes until vegetables are tender and flavors meld.
  4. Step 4: Remove the bay leaf, adjust seasoning if needed, then stir in 1/4 cup chopped fresh parsley just before serving for a fresh finish.