Looking for a cozy meal packed with plant-based goodness? This hearty veggie bean stew is exactly what you need! Made with kidney beans, fresh veggies, and a hint of paprika, this recipe is both nourishing and easy to make. It’s perfect for weeknights, satisfying and ready in under 15 minutes. Serve it up with some crusty bread for a meal that’s as comforting as it is nutritious.
This recipe combines pantry staples like kidney beans and tomato paste with fresh vegetables and a sprinkle of paprika, creating a stew that’s full of flavor yet incredibly simple to make. It is ideal for busy weeknights or a cozy weekend meal. This vegan stew offers a boost of plant-based protein and fiber, making it as nutritious as it is satisfying.
The Story Behind the Stew
I first discovered this recipe ten years ago at a vegan festival. In the midst of the lively crowd, I watched as a chef created this colorful, aromatic stew. The smell of onions, bell peppers, and tomatoes filled the air, drawing everyone in. When the chef handed out samples, I only needed one taste to know I was hooked! I went straight to the store afterward to buy the ingredients and try it at home. My family loved it just as much, and today it’s still one of our go-to meals. My husband, especially, always goes for a second helping – it’s that good!
Why This Veggie Bean Stew is a Health Powerhouse
This veggie bean stew is packed with whole foods, which means you get a wealth of nutrients without any highly processed ingredients. The key players here – kidney beans, bell peppers, tomatoes, and onions – work in harmony to create a meal that’s both nourishing and comforting.
- Kidney Beans: These little gems are rich in plant-based protein and fiber, which makes the stew filling and great for digestion. The fiber helps keep you full longer, while the protein fuels your body and supports muscle health.
- Bell Peppers and Tomatoes: Vibrant and vitamin-rich, bell peppers and tomatoes are fantastic sources of vitamins A and C, as well as antioxidants that promote good skin and immune health. Tomatoes also add a lovely acidity, balancing the sweetness of the bell peppers and onions.
- Paprika and Spices: A simple sprinkle of paprika and a dash of salt are all you need to give this stew a warming, earthy flavor. Not only do they bring out the best in the vegetables, but paprika is also a source of carotenoids that support eye health.
Ingredients
- 1 medium onion
- 1 medium tomato
- 1 tbsp tomato paste
- 1 bell pepper
- 1 can of kidney beans (low sodium)
- paprika
- salt
Instructions
- Dice the onion and tomato, and slice the bell pepper.
- Preheat a large pan with a drizzle of olive or avocado oil.
- Add the onion to the pan and sauté until golden. Add a cup of water and the tomato paste, stirring to create a sauce. Season with paprika and salt.
- Add the diced tomato and bell pepper, cooking until the bell pepper softens (about 5 minutes).
- Stir in the kidney beans, warming them for a few minutes.
- Serve hot, and pair with bread if desired.
The Joy of Sharing This Stew
For me, this stew isn’t just a meal; it’s a shared experience. Every time I make it, I remember that lively festival where people gathered to try something new and healthy. Each spoonful brings back memories of that day, and it’s such a joy to know that my family enjoys it just as much as I do. It’s become one of those “can we have it again?” recipes – and the answer is always yes! My husband’s love for this stew is especially rewarding to see; after finishing his first bowl, he always goes for a second. That’s how I know it’s a keeper.
How to Make Your Own Veggie Bean Stew
The best part? This stew is incredibly easy to make. All you need are a few simple ingredients and about 15 minutes.
Dice and sauté the onion until golden, then add water and tomato paste for a rich, saucy base. Toss in chopped tomatoes, bell pepper slices, and a sprinkle of paprika and salt to build the flavor. Finally, add in the kidney beans, and simmer just long enough for the flavors to meld. Serve it warm, and if you like, pair it with a slice of crusty bread to soak up all that goodness.
Veggie Bean Stew
Ingredients
- 1 medium onion
- 1 medium tomato
- 1 tbsp tomato paste
- 1 bell pepper
- 1 can kidney beans low sodium
Seasoning
- paprika
- salt
Instructions
- Dice the onion, the tomato and slice the bell pepper.
- Pre-heat a large pan. Drizzle some olive or avocado oil.
- Add the onion to the pan and fry until golden.
- Add a cup of water to the onion. Add a tbsp of tomato paste and mix well. Add more water to have a liquidy texture. Add a tsp of paprika and salt to taste.
- Add the diced tomatoes and the bell pepper. Cook for 5 minutes until the bell peppers soften.
- Add the canned kidney beans and warm them up for a few minutes.
- Serve hot and add bread if you prefer to do so.
In this easy vegan veggie bean stew, kidney beans and fresh vegetables come together for a deliciously savory and wholesome meal. Sautéed onions, juicy tomatoes, and colorful bell peppers are gently simmered in a tomato-rich broth with paprika and salt for a touch of warmth. Ready in under 30 minutes, this dish is perfect on its own or served with a slice of crusty bread to soak up every last drop. It’s a simple, satisfying way to enjoy plant-based goodness with every spoonful!
One Comment