Hearty Bean and Vegetable Stew

Bean and vegetable stew is a popular dish in many cultures around the world, known for its hearty and nutritious qualities.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

Print Recipe

Medium

Hearty Bean and Vegetable Stew

Cooking Method: Sautéing, Simmering Cuisine: International, Vegetarian Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1200

Best Season: Fall

Ingredients

Servings

• 1 can Kidney beans
• 1 can Black beans
• 2 medium Carrots
• 2 stalks Celery stalks
• 1 large Onion
• 3 cloves Garlic cloves
• 2 cans Tomatoes
• 4 cups Vegetable broth
• 2 medium Potatoes
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 teaspoon Thyme
• 2 leaves Bay leaves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
2. Add the potatoes, paprika, cumin, thyme, bay leaves, salt, and black pepper. Stir well.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
4. Add the kidney beans, black beans, tomatoes, and their juices. Stir well and simmer for another 15 minutes.
5. Remove the bay leaves and serve the stew hot.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 55g19%

Sugars 8g

Protein 12g24%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.