Mixed Bean and Vegetable Stew

This Mixed Bean and Vegetable Stew is a hearty, flavorful, and nutrient-packed dish perfect for cold nights or whenever you need a satisfying plant-based meal. Made with an abundance of canned beans, fresh vegetables, and warming spices, this vegan stew is both filling and budget-friendly. Plus, it comes together in under 40 minutes and is naturally gluten-free, dairy-free, and grain-free.

Why You’ll Love This Recipe

This stew is a pantry-friendly powerhouse—using canned beans and common vegetables means it’s easy to whip up with minimal planning. It’s loaded with plant-based protein and fiber, making it a wholesome and complete meal. The combination of spices gives it a rich, comforting depth of flavor, and it's easy to customize with your favorite veggies or seasonings. Whether you're meal prepping or serving a hungry crowd, this stew is a go-to favorite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons vegetable oil

• 1 small yellow onion, diced

• 1 red or green bell pepper, diced

• 3 ribs celery, sliced

• 2 carrots, sliced

• 2 small zucchinis, sliced

• 4 garlic cloves, minced

• ½ tablespoon chili powder

• ½ tablespoon ground cumin

• 1 teaspoon oregano (optional)

• ¼ teaspoon cayenne pepper (optional)

• 1 bay leaf (optional)

• 1 medium head broccoli, cut into florets

• 1 (14.5-ounce) can diced tomatoes, with juices

• 1 (15-ounce) can white beans

• 1 (15-ounce) can red kidney beans

• 1 (15-ounce) can black beans

• 1 (15-ounce) can garbanzo beans (chickpeas)

• 1 (15.25-ounce) can corn kernels, drained (optional)

• 1 (6-ounce) can tomato paste

• 3 cups vegetable or no-chicken broth

• Salt and pepper, to taste

Directions

1. In a large pot over medium-high heat, warm the vegetable oil.

2. Add diced onion, bell pepper, celery, carrots, and zucchini. Sauté for 3–4 minutes, until slightly softened.

3. Add garlic, chili powder, cumin, oregano, cayenne pepper, and bay leaf. Stir and cook for another 1 minute, until fragrant.

4. Stir in the broccoli, diced tomatoes (with juices), all four types of beans, corn (if using), tomato paste, and broth. Season with salt and pepper.

5. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.

6. Taste and adjust seasoning as needed before serving.

Servings and timing

This recipe yields 6 to 8 servings.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Spicier Stew: Increase the cayenne pepper or add a dash of hot sauce.

• More Hearty: Stir in cooked quinoa, brown rice, or barley to make it even more filling.

• Low-Sodium: Use low-sodium canned beans and broth to reduce salt content.

• Instant Pot Method: Sauté vegetables using the sauté function, then pressure cook all ingredients on high for 10 minutes with a natural release.

• Crock Pot Method: Add all ingredients and cook on low for 6–8 hours or high for 3–4 hours.

• Creamier Texture: Blend 1–2 cups of the stew and stir it back into the pot to thicken the consistency.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, let the stew cool completely, then freeze in individual portions for up to 3 months.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen as needed.

FAQs

Can I use dried beans instead of canned?

Yes, but you’ll need to cook them in advance. Use about 1½ cups of cooked beans for every 15-ounce can the recipe calls for.

What vegetables can I substitute?

This stew is flexible. Try sweet potatoes, butternut squash, spinach, kale, or green beans based on what you have.

Can I make this oil-free?

Yes. Sauté the vegetables in a few tablespoons of water or broth instead of oil.

How do I thicken the stew?

You can simmer uncovered at the end to reduce liquid or mash some of the beans in the pot. A small cornstarch slurry also works.

Is this stew freezer-friendly?

Absolutely. Freeze cooled portions in airtight containers or freezer bags for up to 3 months.

Can I serve this with something on the side?

Yes, try crusty bread, cornbread, brown rice, or a side salad.

What’s the best broth to use?

A good-quality vegetable broth or no-chicken broth works best for flavor depth. Choose low-sodium if watching salt intake.

How can I boost the protein even more?

Add lentils or a scoop of cooked quinoa to increase protein content without changing the flavor too much.

Is this stew kid-friendly?

Yes. You can reduce or skip the cayenne and chili powder for a milder version suitable for children.

Do I need to rinse canned beans?

It’s recommended to drain and rinse beans to remove excess sodium and improve texture, except when using seasoned or chili-style beans.

Conclusion

This Mixed Bean and Vegetable Stew is a comforting, protein-rich meal that’s as nutritious as it is delicious. With minimal prep, flexible ingredients, and deep flavor, it's perfect for busy weeknights, meal prep, or feeding a crowd. Whether you're vegan, gluten-free, or just craving something wholesome and hearty, this stew delivers every time.