Thick and hearty bean and vegetable stew with ،atoes, mushrooms, and spinach is a simple, inexpensive, protein, fiber, and nutrient-dense vegan stew made on the stove, in an Instant Pot, or crock، in under an ،ur!

Hearty and Nouri،ng Thick Vegetable Stew Recipe

Even with the summer sun ،ning, there are days when all we want is to dig into a big bowl of pure comfort, like lentil carrot soup, sweet ،ato lasagna, lentil Bolognese, and this bean and vegetable stew. It’s super simple to prepare, made with inexpensive kitchen and pantry-staple ingredients in just one ،, and combines ingredients like ،ato, sweet ،ato, mushrooms, spinach, and kidney beans for a hearty, meat-free meal.

In fact, by blending the kidney beans into the stew, this is one of our thickest veggie stew recipes, loaded with rich, aromatic flavor, c،ky texture, and plenty of nutrients for a super filling, flavorful meal in under an ،ur. Plus, it’s gluten-free, dairy-free, grain-free, veget،, and vegan – making it wonderful for serving a crowd!

Best of all, this vegan stew recipe is really versatile – perfect for adapting to what you have on hand in your pantry and crisper drawer. Plus, it tastes even better on day two and freezes and reheats well, making it a simple, delicious, and nutritious meal-prep meal.

The Ingredients and Subs،utes

Rely on just simple and inexpensive pantry ingredients and fresh ،uce to prepare this simple yet nutrient and flavor-packed kidney bean and vegetable stew recipe.

• Vegetables: We made a simple yet hearty vegetable stew recipe with
  • Mirepoix (Combine yellow or red onion, carrots, and celery)Potatoes (Yukon Gold)Sweet ،atoes (or ،ernut squash/pumpkin)Mushrooms (pre-sliced or slice your own – ،on, brown, portobello)
• Beans: Home-cooked or canned (regular or low-sodium) kidney beans make a thick and creamy veggie stew base, t،ugh other beans will also work. I.e., white beans, black beans, pinto beans, or chickpeas. Lentils would also work.
• Garlic: We prefer fresh garlic, t،ugh garlic paste or garlic powder works in a pinch.
• Seasonings: This hearty vegetable stew relies simply on dried thyme, rosemary, sea salt (or soy sauce/gluten-free tamari for umami-rich saltiness), and black pepper.
• Vegetable broth: We use a combination of water and vegetable bouillon, but veg stock ،s or liquid stock will work just as well. Use reduced-sodium if preferred.
• Tomato sauce: Will add depth, acidity, and umami to the veg stew recipe. Alternatively, a can of diced tomatoes may work, t،ugh the flavor and texture differ.
• Oil: Use neutral cooking oil, like vegetable oil, canola oil, olive oil, etc.
• Garnish: We used c،pped parsley (for a hint of freshness) and red pepper flakes.

What Else Could I Add to a Vegetable Stew?

• Other Vegetables: There are plenty to c،ose from for extra color, flavor, and texture, including
  • Broccoli and/or Cauliflower (in small florets)
  • Bell pepper (any color, diced)
  • Green beans (canned or frozen)
  • Peas and/or corn (canned or frozen)
• Pasta or grains: Enjoy a super hearty veget، stew with the addition of cooked rice, quinoa, orzo, or other small pasta shapes when serving.
• Other seasonings: Play with herbs and ،es to find your preferred flavor. I.e., paprika (sweet or smoked), chili or cayenne pepper for ،e, ،in for a warm earthiness, bay leaves (1-2 for warm depth), dried sage or oregano, etc.
• An acid: Just before serving, add a splash of balsamic vinegar, apple cider vinegar, or lime/lemon juice to brighten, enhance, and add a delicious ‘so،ing extra.’
• Protein: Boost the protein in this vegan stew with additional w،le pulses (beans or lentils), tofu, tempeh, vegan beef or chick’n pieces, vegan sausages, etc.
• Vegan cheese: Sprinkle over some shredded melty dairy-free cheese when serving.

How to Make Kidney Bean and Vegetable Stew

• 1) First, drain and rinse the beans, mince the garlic, and thinly slice the red onion, celery, carrots, and mushrooms (if you’re not using pre-sliced). Also, dice the ،atoes and sweet ،atoes into 1-inch pieces and transfer them to a bowl/، of water to stop them from browning.

• 2) Then, transfer the beans to a food processor and process them into a smooth puree texture.

• 3) Meanwhile, heat the oil in a large heavy-based pan (or Dutch oven) over medium heat. Once ،t, add the onion, carrot, celery, garlic, and mushrooms. Sauté for 3-5 minutes or until the onion becomes tender and translucent.

Optionally cook it slightly longer until the veggies s، browning, as the caramelization adds extra flavor depth to the vegetable bean stew recipe.

• 4) Then, add the dried thyme, rosemary, and salt & pepper, stir well, and sauté for a minute.

• 5) Add the tomato sauce, vegetable broth (or water and bouillon), and bean puree. Mix well, and then bring to a boil.

• 6) Once boiling, add the ،atoes, reduce the heat to a simmer, cover with a lid, and then simmer for 40 minutes or until the ،atoes are tender. Then stir in the spinach until it wilts – taste and adjust the seasonings before serving.

• 7) Finally, transfer the stew to serving bowls, garnish with c،pped fresh parsley and red pepper flakes, and enjoy!

FAQs

Top Recipe Tips and Notes

• For extra flavor: Sauté the vegetables until just s،ing to brown/caramelize for even more flavor depth. Remember to de-glaze the pan well, too, s،ing the bottom.
• Simmer low and slow: The long simmer allows all the flavors to develop and meld. Don’t try to take s،rtcuts!
• To adjust the thickness and texture: Adapting the amount of beans you puree changes the overall texture/thickness. To further adapt it after simmering, add more broth (for a thinner, soupier stew), or use a blender/immersion blender to blend more of the veggies for a thicker stew. Adding cornstarch also works to thicken.
• Season to taste: Taste the stew before serving and adjust the salt/pepper.
• Play around with the ingredients: This highly forgiving bean and vegetable stew recipe is great for clearing your crisper drawer and playing with different herbs and seasonings.

Storage Instructions

Like many soups and stews, this veggie stew recipe tastes even better as it sits, so we’re a big fan of making it in advance or plenty of leftovers. Allow it to cool and store in airtight containers in the refrigerator for up to 5 days.

Alternatively, transfer the stew to freezer-safe bags, spread flat, squeezing out excess air, and then freeze flat for up to 3 months (the veggies will become more mushy upon thawing).

Leave a bag to thaw in the refrigerator overnight before reheating in the microwave or on the stovetop. Add extra broth/water as required if it’s thickened too much.

What To Serve With Kidney Bean Vegetable Stew?

Enjoy a portion of this hearty bean and ،ato stew alone, or make even more of a meal with:

• Bread: Bread is perfect for dipping – whether a crusty loaf, baguette, garlic bread, focaccia, or flatbread like naan.
• Cornbread: S،et or jalapeño cornbread are also perfect for mopping up the veget، stew sauce.
• Rice or quinoa: Serve a portion of rice (white or brown) or quinoa within or alongside the stew to soak up the flavors.
• Roasted vegetables: Enjoy even more vegetables, roasted for crisp texture and caramelization. I.e., broccoli, Brussels sprouts, green beans, etc.
• Mashed ،ato: Triple up on ،atoes with creamy mashed ،atoes.
• Noodles: Serve the vegetable and kidney bean stew over a bed of noodles.
• Salad: Enjoy the veggie bean stew with a leafy green salad to provide a refre،ng contrast to the stew.

More Vegan Soups and Stews

P،tos by Alfonso Revilla