Comfort Food Recipes

One Pot Veggie Bean Stew (nut-free )

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 has an absolutely amazing flavor!

  • Ready 40 minutes
  • Serves 4
  • Prep 10 minutes
  • Cook 30 minutes
Jump to the recipe
One Pot Veggie Bean Stew (nut-free )
pot of veggie bean stew with a ladle in it

The secret to this veggie bean stew’s flavor is in the mushrooms. I sauté some mushrooms beforehand, and then set them aside, adding them into the stew at the end of cooking. This helps the mushrooms keep that nice, roasted flavor, which adds so much umami to this stew!

If you boil the mushrooms in the stew, the texture kind of changes a bit, and the flavor isn’t as strong. However, if you prefer to do it that way, it will still work and taste delicious!

bowl of veggie bean stew

Why You’ll Love Veggie Bean Stew

  • cozy, one-pot meal that’s packed with veggies and FLAVOR!
  • ready in just over 30 minutes
  • use any type of white beans you like!
  • naturally nut-free with easy soy-free option
spoon taking a bite of veggie bean stew

More Cozy Soups and Stews

Soups

Moroccan Harira with Chickpeas and Lentils

Comfort Food Recipes

Marry Me White Bean Soup (1-Pot, 30 minutes)

Soups

Lentil Potato Soup with Crunchy Seed Topping

Daal

Jeera Dal (Indian Cumin-Scented Lentil Dahl)

veggie white bean stew ingredients in bowls on the kitchen counter

Ingredients and Substitutions

  • oil – To sauté.
  • mushrooms – For umami and texture. Use portobello, cremini, white, or oyster mushrooms, sliced. You can use the amount listed or more, if you really love mushrooms.
  • aromatics – Sautéed onion and garlic add a ton of umami to the stew.
  • carrots – Add color, flavor, and texture.
  • sauces – Tomato paste, balsamic vinegar or red wine, and soy sauce add even more amazing flavor! Use tamari for gluten-free, use coconut aminos, if you need this to be soy-free.
  • herbs – Bay leaves, thyme, and rosemary add even more amazing flavor this veggie bean stew. Change these up to preference if needed or for variation.
  • stock – For moisture and flavor.
  • white beans – Use any white beans you like, such as great northern, cannellini, or butter beans.

💡 Tips

  • When cooking the onion, add splashes of water, as needed, to prevent sticking and help the onions brown more quickly and evenly.

How to Make Veggie White Bean Stew

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 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 to cook with the stew.

cooking the mushrooms
mushrooms after cooking

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 to help the onion cook evenly.

adding onion and garlic to the pan
adding herbs to the pan
adding flour to the pan

Then, add in the herbs, salt, pepper, and flour, mixing well.

adding red wine to the pan
adding soy sauce to the pan

Add the balsamic or wine, the soy sauce, and the tomato paste, mixing well.

adding tomato paste to the pan
mixing sauces and herbs into the onions

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.

adding stock to the pan
adding carrots to the pan

Mix in the beans, and simmer for a few minutes, until the stew thickens to preference.

adding white beans to the pan
veggie bean stew in the pan after cooking

Taste and adjust the salt and flavor, and then fold in the reserved mushrooms or use them to top the stew in the serving bowls.

veggie bean stew in the pan after adding in the mushrooms

What to Serve with Veggie Bean stew

Serve this stew piping hot with a nicely toasted sourdough, garlic bread, dinner rolls or any other side that you like.

Frequently Asked Questions

Frequently asked questions

Is this recipe allergy friendly?

This recipe is naturally nut-free. For soy-free, use coconut aminos in place of the soy sauce. Use gluten-free flour blend or cornstarch to make gluten-free

Recipe

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

  • Serves 4
  • Prep 10 minutes
  • Cook 30 minutes
  • Total 40 minutes

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

Instructions

Make the mushrooms.

  1. 1

    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.

  1. 2

    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.

  2. 3

    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.

  3. 4

    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.

Equipment

  • deep skillet

Notes

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

Nutrition

  • Calories223 kcal
  • Carbohydrates36 g
  • Protein13 g
  • Fat4 g
  • Saturated Fat1 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat3 g
  • Sodium534 mg
  • Potassium911 mg
  • Fiber7 g
  • Sugar5 g
  • Vitamin A5422 IU
  • Vitamin C7 mg
  • Calcium118 mg
  • Iron4 mg