Description
A hearty vegetable bean stew packed with flavor and nutrition.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 2 medium potatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add chopped onion and sauté for 4–5 minutes until translucent.
- Stir in minced garlic and cook for an additional 1–2 minutes.
- Add diced tomatoes, carrots, and potatoes to the pot. Stir to combine.
- Pour in vegetable broth, then add thyme, rosemary, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20–25 minutes until vegetables are fork-tender.
- Stir in chickpeas and black beans. Simmer uncovered for 10 more minutes.
- Remove bay leaf. Taste and adjust seasonings as needed.
- Serve hot, garnished with chopped parsley or a swirl of olive oil.
Notes
- This stew can be served with crusty bread for a complete meal.
- Feel free to add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg