Easy Kidney Bean Vegetable Stew

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

Hearty and Nourishing Thick Vegetable Stew Recipe

Even with the summer sun shining, there are days when all we want is to dig into a big bowl of pure comfort, like lentil carrot soup, sweet potato 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 pot, and combines ingredients like potato, sweet potato, 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, chunky texture, and plenty of nutrients for a super filling, flavorful meal in under an hour. Plus, it’s gluten-free, dairy-free, grain-free, vegetarian, 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 Substitutes

Rely on just simple and inexpensive pantry ingredients and fresh produce 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 potatoes (or butternut squash/pumpkin)Mushrooms (pre-sliced or slice your own – button, brown, portobello)
  • Spinach (or kale)
• Beans: Home-cooked or canned (regular or low-sodium) kidney beans make a thick and creamy veggie stew base, though other beans will also work. I.e., white beans, black beans, pinto beans, or chickpeas. Lentils would also work.
• Garlic: We prefer fresh garlic, though 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 pots 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, though the flavor and texture differ.
• Oil: Use neutral cooking oil, like vegetable oil, canola oil, olive oil, etc.
• Garnish: We used chopped 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 choose from for extra color, flavor, and texture, including
  • Broccoli and/or Cauliflower (in small florets)
  • Zucchini
  • Bell pepper (any color, diced)
  • Green beans (canned or frozen)
  • Leek (finely sliced)
  • Peas and/or corn (canned or frozen)
  • Parsnips (sliced)
• Pasta or grains: Enjoy a super hearty vegetarian stew with the addition of cooked rice, quinoa, orzo, or other small pasta shapes when serving.
• Other seasonings: Play with herbs and spices to find your preferred flavor. I.e., paprika (sweet or smoked), chili or cayenne pepper for spice, cumin 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 ‘something extra.’
• Protein: Boost the protein in this vegan stew with additional whole 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 potatoes and sweet potatoes into 1-inch pieces and transfer them to a bowl/pot 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 hot, 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 start 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 potatoes, reduce the heat to a simmer, cover with a lid, and then simmer for 40 minutes or until the potatoes 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 chopped fresh parsley and red pepper flakes, and enjoy!

FAQs

Top Recipe Tips and Notes

• For extra flavor: Sauté the vegetables until just starting to brown/caramelize for even more flavor depth. Remember to de-glaze the pan well, too, scraping the bottom.
• Simmer low and slow: The long simmer allows all the flavors to develop and meld. Don’t try to take shortcuts!
• 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 potato 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: Skillet or jalapeño cornbread are also perfect for mopping up the vegetarian 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 potato: Triple up on potatoes with creamy mashed potatoes.
• 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 refreshing contrast to the stew.

More Vegan Soups and Stews

• Root vegetable lentil stew
• Hearty red lentil stew
• Chickpea bread stew
• Barley and bean soup
• Quick Mexican bean soup
• Lentil potato soup

Photos by Alfonso Revilla