Bean Stew by Susan

Susan Feliciano


Vegetarian throw-together meal that I serve when my vegetarian friends come to dinner. Sometimes I use it as a first course, and sometimes as the only course.
This recipe lends itself well to substituting what you have on hand - for instance black beans instead of navy beans, or oregano in place of thyme. Use your culinary imagination, and taste as you go.

pinch tips: How to Perfectly Cook Fish in a Pan





20 Min


1 Hr


3 Tbsp
olive oil
3-4 large
cloves garlic, chopped fine
1 large
onion, sliced
3 medium
carrots, peeled and sliced
3 stick
celery, sliced thin
3 small
potatoes, peeled and cubed
2 can(s)
stewed tomatoes with liquid
1 can(s)
large lima beans
1 can(s)
dark red kidney beans
1 can(s)
garbanzo beans
1 can(s)
pinto beans
1 can(s)
navy beans
1 tsp
1 tsp
bay leaves
3 Tbsp
fresh thyme
several fresh basil leaves, shredded
1 qt
seasoned vegetable broth of your choice
diced bell pepper, sliced green onion, for garnish

Directions Step-By-Step

Sautee the garlic, onion, carrots, and celery in the olive oil until tender. Use a large soup pot. Add in the potatoes and tomatoes, and about 2 cups of the broth. Bring to a boil and simmer this about 20 minutes.
Add in all the beans with their liquid, the salt, pepper, bay leaves, thyme, and basil. Stir well and add in the remaining vegetable broth. May add water if you like a thinner stew. Bring back to a boil and then simmer 40 minutes. Stir to prevent sticking; keep heat low, just enough to keep a small ripple of simmer bubbles on the top.
Remove bay leaves before serving. May top with fresh diced bell peppers or sliced green onions for garnish. This is good paired with corn bread or whole grain rolls. Try my Boston Brown Rolls or my Whole Wheat Bran Buns.
This works well in a crock pot, also. Just be sure to sautee the vegetables in the olive oil first, then add everything to the crock pot and cook on low power 6-8 hours.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #Vegan