Hearty Vegetable Bean Stew

I started making this stew on a rainy Tuesday when the fridge was half-empty and I needed something warm fast. I threw in whatever vegetables I had, let them simmer with some beans, and the kitchen filled with this earthy, comforting smell that made me forget about the rain. It turned out better than I expected, the kind of meal that feels like a hug in a bowl.

I once made this for a friend who swore she didnt like stew, and she asked for seconds before I even sat down. She said it was the paprika that got her, that little smoky warmth hiding under everything else. Now she texts me every fall asking if Im making the stew again.

Ingredients

• Olive oil: A good glug of this starts everything off right, coating the vegetables so they soften without sticking.
• Onion: The base of almost every stew Ive made, it goes sweet and soft when you give it a few minutes in the pot.
• Garlic: I always add a little extra because that first hit of garlic smell is what makes the kitchen feel alive.
• Carrots: They hold their shape and add a gentle sweetness that balances the herbs.
• Celery: It brings a quiet, earthy flavor that builds the backbone of the broth.
• Potatoes: These soak up all the flavors and make the stew feel filling and cozy.
• Red bell pepper: I love the little pops of color and the way it softens into the stew without disappearing.
• Zucchini: It cooks down quickly and adds a tender bite that feels fresh.
• Green beans: They stay just firm enough to give the stew some texture.
• Diced tomatoes: The juice is just as important as the chunks, it makes the broth rich and bright.
• Cannellini beans or chickpeas: Either one works, they make the stew hearty and keep you full without feeling heavy.
• Vegetable broth: This is what ties everything together, so use one that tastes good on its own.
• Dried thyme: It adds a warm, herbaceous note that smells like comfort.
• Dried oregano: A little goes a long way, it brings a hint of Mediterranean sunshine.
• Bay leaf: I always forget its in there until I fish it out at the end, but it quietly deepens the flavor.
• Smoked paprika: This is the secret, it adds a smoky warmth that makes people ask what you did differently.
• Salt and black pepper: Taste as you go, the right amount makes everything sing.
• Fresh parsley: A handful chopped on top makes it look and taste brighter.

Instructions

Start with the aromatics:

Heat the olive oil in a large pot over medium heat, then toss in the onion and garlic. Stir them around for 2 to 3 minutes until the onion turns soft and the garlic fills the air with that toasty, almost sweet smell.

Build the base:

Add the carrots, celery, and potatoes, stirring every so often for about 5 minutes. Youll notice the vegetables start to glisten and soften just a little.

Layer in the tender vegetables:

Stir in the bell pepper, zucchini, and green beans. Cook for another 3 minutes, just long enough for them to warm through and brighten up.

Add the liquids and seasonings:

Pour in the diced tomatoes with all their juice, the beans, the vegetable broth, and then sprinkle in the thyme, oregano, bay leaf, and smoked paprika. Season with salt and pepper, knowing youll adjust later.

Simmer until tender:

Bring everything to a boil, then turn the heat down low and cover the pot. Let it simmer gently for 25 to 30 minutes, until the potatoes are soft and the broth tastes like everything has melted together.

Finish and serve:

Fish out the bay leaf and toss it, then taste the stew and add more salt or pepper if it needs it. Ladle it into bowls and scatter fresh parsley on top before serving hot.

Save to Pinterest

One winter evening I served this with thick slices of crusty bread, and my nephew dunked his bread so many times the bowl was nearly empty before he even picked up his spoon. He said it was the best part of dinner, and honestly, I couldnt argue.

Making It Your Own

This stew is forgiving, so feel free to swap in mushrooms, sweet potatoes, or frozen peas depending on what you have. I once added a handful of spinach at the end and it wilted right in, turning the whole thing a little greener and fresher. You can also stir in a spoonful of pesto before serving if you want a hit of basil and garlic that feels almost luxurious.

What to Serve With It

I almost always serve this with crusty bread for dipping, but it also goes beautifully with a simple green salad dressed in lemon and olive oil. On colder nights, I like to set out some grated parmesan on the side for anyone who wants a little extra richness, even though the stew is already plenty satisfying on its own.

Storing and Reheating

This stew keeps well in the fridge for up to four days, and it tastes even better the second time around when the flavors have had a chance to deepen. I usually reheat it gently on the stove, adding a splash of broth or water if it has thickened up overnight. You can also freeze it in portions for up to three months, just let it cool completely before transferring it to airtight containers.

• Let the stew cool before storing to keep it fresh longer.
• Reheat slowly over low heat so the vegetables dont turn mushy.
• Add a squeeze of lemon juice when reheating to brighten up the flavors.

Save to Pinterest

This stew has become my go to when I want something easy, warm, and honest. I hope it finds a spot in your kitchen too.

Recipe Questions

→ What vegetables work best in this stew?

Root vegetables like carrots and potatoes pair well with green beans, zucchini, and bell peppers for balanced texture and flavor.

→ Can I substitute beans for other legumes?

Yes, cannellini beans can be replaced with chickpeas or lentils without affecting the stew's heartiness.

→ How do the herbs influence the flavor?

Thyme and oregano provide a subtle earthiness, while smoked paprika adds warmth, creating a rich, layered taste.

→ Is it possible to make this stew spicier?

Adding chili flakes or a dash of cayenne pepper can introduce a pleasant heat without overpowering the main flavors.

→ How should leftovers be stored?

Store cooled stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

→ What dishes complement this stew well?

Crusty bread or a light green salad paired with this stew makes for a complete, satisfying meal.