One-Pot Vegetable & Bean Stew
As evenings begin to cool, simple one-pot meals offer comfort without complication. This vegetable and bean stew is designed for busy family nights. It’s hearty, plant-based, and deeply nourishing, while requiring minimal preparation and clean-up. Packed with seasonal vegetables, legumes, and warming spices, it’s the kind of meal that supports energy, digestion, and immunity as the seasons shift.
This stew is flexible and forgiving. Use what’s in your fridge, adjust spices to taste, and enjoy leftovers the next day. It often tastes even better after resting overnight!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 sweet potato, diced
- 1 teaspoon ground cumin
- 1 tsp smoked paprika
- ½ teaspoon dried thyme
- 1 can (400g) diced tomatoes
- 2 cans (400g each) mixed beans or cannellini beans, drained and rinsed
- 3 cups vegetable stock
- 2 cups leafy greens (spinach, kale or silverbeet)
- Salt and black pepper, to taste
- Lemon wedges or fresh herbs, to serve
Method
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 2–3 minutes until softened.
- Add carrots, celery and sweet potato, cooking for a further 5 minutes, stirring occasionally.
- Stir in cumin, smoked paprika and thyme until fragrant.
- Add tomatoes, beans and vegetable stock. Bring to a gentle simmer, cover, and cook for 25–30 minutes until vegetables are tender.
- Stir in leafy greens and cook for a further 2–3 minutes until wilted. Season with salt and pepper.
- Serve warm with lemon wedges or fresh herbs.
Hopewood Tip
Serve with crusty sourdough, brown rice, or quinoa for a nourishing, family-friendly meal. This stew freezes well and makes an ideal make-ahead dinner for busy weeks.
