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Per serving
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- 1
Build the base
In a large pot, cook the chopped onion in the olive oil over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook 1 minute more, just until fragrant. Stir in the diced tomatoes (with their juices), chopped carrots, chopped celery, vegetable broth, and Worcestershire sauce. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, until the vegetables start to soften.
- 2
Add the beans and simmer
Stir in the drained and rinsed kidney beans, chickpeas, and black beans, along with the tomato paste, chili powder, and pepper. Cover and simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the stew has thickened.
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Rustic Three-Bean Vegetable Stew
Created by: WholeFoodWendy
Ingredients
- 1 1/2 cup onion
- 1 tbsp olive oil
- 4 garlic cloves
- 28 oz diced tomatoes
- 3 carrots
- 3 celery stalks
- 1 1/4 cup vegetable broth
- 1 tbsp Worcestershire sauce
- 16 oz kidney beans
- 15 oz chickpeas
- 15 oz black beans
- 6 oz tomato paste
- 1 tbsp chili powder
- 1/4 tsp black pepper
Instructions
- Build the baseIn a large pot, cook the chopped onion in the olive oil over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook 1 minute more, just until fragrant. Stir in the diced tomatoes (with their juices), chopped carrots, chopped celery, vegetable broth, and Worcestershire sauce. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, until the vegetables start to soften.
- Add the beans and simmerStir in the drained and rinsed kidney beans, chickpeas, and black beans, along with the tomato paste, chili powder, and pepper. Cover and simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the stew has thickened.