Real Recipes From Real Home Cooks ®

bean stew by susan

(2 ratings)
Recipe by
Susan Feliciano
Oak Ridge, TN

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.

(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr

Ingredients For bean stew by susan

  • 3 Tbsp
    olive oil
  • 3-4 lg
    cloves garlic, chopped fine
  • 1 lg
    onion, sliced
  • 3 md
    carrots, peeled and sliced
  • 3 stick
    celery, sliced thin
  • 3 sm
    potatoes, peeled and cubed
  • 2 can
    stewed tomatoes with liquid
  • 1 can
    large lima beans
  • 1 can
    dark red kidney beans
  • 1 can
    garbanzo beans
  • 1 can
    pinto beans
  • 1 can
    navy beans
  • 1 tsp
  • 1 tsp
  • 3
    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

How To Make bean stew by susan

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.