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pot of veggie bean stew with a ladle in it
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4.89 from 9 votes

Veggie Bean Stew one pot

This is a simple, warming, one-pot veggie white bean stew that is perfect for dinner on a chilly evening. It’s packed with veggies and beans and browned mushroom and has an absolutely amazing flavor! Nut-free. Options for gluten-free, soy-free
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, Main, Main Course, stew
Cuisine: American
Keyword: veggie bean stew, veggie white bean stew
Servings: 4
Author: Vegan Richa

Equipment

Ingredients

For the Mushrooms

  • 2 teaspoons olive oil
  • 4 ounces mushrooms sliced, such as portobello, cremini, white, or oyster. You can use more, if you like.
  • pinches of salt and pepper

For the Stew

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 3 cloves of garlic finely chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon all-purpose flour or use gluten-free flour blend or cornstarch for gluten-free
  • 1 tablespoon balsamic vinegar or 1/4 cup red wine
  • 1 tablespoon soy sauce , use tamari for gluten-free
  • 1 tablespoon tomato paste , use a bit more for darker color
  • 2 cups vegetable stock
  • 1 cup chopped carrots chopped into 1/4 inch thick slices
  • 15 ounce can white beans drained, or 1 1/2 cups cooked white beans, such as great northern, cannellini, butter beans, or any other beans that you like

For Garnish

  • chopped parsley, green onion, black pepper, lime juice
US Customary - Metric

Instructions

Make the mushrooms.

  • Heat the 2 teaspoons of oil in a saucepan or deep skillet on medium-high heat. Once the oil is hot, add the mushrooms and spread them out, so they're not overlapping, and let them sit for 1 to 2 minutes, then flip them, and continue to let them sit and cook for a few minutes. At this point, add a sprinkle of salt and pepper. You can also add some dried herbs like thyme, if you like. Let the mushrooms cook for another 2 minutes or so, then cover with the lid, and continue to cook for 2 to 3 minutes. Open the lid, and check if the mushrooms are done. Depending on the thickness and type of mushrooms, you might need to cook them a few minutes longer. When the mushrooms are golden brown and cooked to preference, remove them from the saucepan. (You can leave half or all of the mushrooms in the pan, if you prefer.)

Make the stew.

  • Add the remaining teaspoon of oil. Once the oil is hot, add the onion, garlic, and a pinch of salt. Mix in, then reduce the heat to medium, and cook until the onion is golden, about 4 to 5 minutes. (Add splashes of water in between and stir, to help the onion cook evenly). Then, add in the bay leaves, herbs, salt, pepper, and flour, mixing well. Add the balsamic or wine, the soy sauce, and the tomato paste. Add 1/2 cup stock and mix in the tomato paste and flour well, then add in the rest of the stock and the carrots, then bring to a boil. Cover and cook for 4-5 minutes or until carrots are cooked.
  • Mix in the beans, and simmer for a few minutes, until the stew thickens to preference. Taste and adjust the salt and flavor, and then fold in the reserved mushrooms or use the mushrooms to top the stew in the serving bowls. 
  • Serve topped with parsley, green onions, black pepper, and a squeeze of lime juice with a nicely toasted sourdough, garlic bread, dinner rolls or any other side that you like to go with it.

Video

Notes

This recipe is naturally nut-free. For soy-free, use coconut aminos in place of the soy sauce.

Nutrition

Calories: 223kcal | Carbohydrates: 36g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 534mg | Potassium: 911mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5422IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 4mg