Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cups cooked beans (or 2 cans, drained)
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat.
- Sauté onion and garlic until soft (about 5 minutes).
- Add carrots and celery; cook for 5 more minutes.
- Stir in beans, tomatoes, broth, and seasonings.
- Bring to a boil, then simmer for 20-25 minutes.
- Adjust seasoning and serve hot.
Notes
The stew thickens as it sits – add more broth when reheating if needed. Leftovers often taste better the next day as flavors develop. For extra richness, stir in a tablespoon of tomato paste with the vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: International
Nutrition
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg