Trust me you are going to love this vegan white bean stew! It’s hearty & full of flavor despite being healthy and using no oil. If I’m being honest I am not the biggest soup person but this recipe is easy & turned out super yummy despite being so simple. Perfect for a cozy winter meal.
Another reason I am so happy with how this recipe turned out is because of how simple & easy it is. Don’t let the word vegan scare you from making this. There are no crazy, weird or hard to find ingredients. There is also no need for special equipment like a blender, food processor or instapot. This is a meal that come together in only 40 minutes. 20 to chop & start sautéing your veggies and 20 minutes to simmer.
Let’s Talk Ingredients!
We have onion, garlic, celery, carrots… you know your basic stew stuff. I used Gold potatoes as these are richly flavored and softer making them great for a quicker cooking stew. If you use a different variety of potato just be sure to cook until you can pierce the potatoes. My favorite white bean is Cannellini however great northern beans would also work great. I highly suggest swapping out smoked paprika for regular paprika, once you try it you won’t want to go back. The kale is not 100% necessary for the stew to be good but if you aren’t a big greens fan it’s a great way to sneak in some Vitamin K, A & C. For vegetable broth I like to use Better Than Bouillon, I like that I don’t have to stock up on cartons that I will just throw away and they make a yummy vegan chicken based bouillon too!
This Vegan White Bean Stew recipe is vegan, whole food plant based using no added oil or highly processed ingredients, naturally gluten free, naturally soy free, nut free. I’d consider this a healthy recipe as it is full of vegetables and whole food ingredients. It pairs great with some crusty bread.
Want more vegan soup recipes? Try these recipes next:
Vegan White Bean Stew
A hearty & easy to make stew with white beans, potatoes, & vegetables perfect for a cozy dinner.
Ingredients
- 1 Yellow onion
- 6 cloves Garlic
- 2 stalks Celery
- 2 medium Carrots
- 2 lbs Gold potatoes (about 3 medium)
- 2 15 oz cans White beans I used Cannellini
- 2 tbsp Tomato paste
- 1 ½ tsp Italian herb seasoning
- ½ tsp Smoked paprika
- ½ tsp Black pepper
- 3 cups Vegetable broth
- 2 cups Kale
Instructions
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In a stock pot over medium-medium high heat cook chopped onion & diced garlic for 2-3 minutes.
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Add in chopped celery & carrots cooking 2-3 more minutes.
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Add in potatoes (cut into 1 inch cubes, peeling is optional), rinsed beans, tomato paste, seasonings and 2 1/2 cups of vegetable broth. Add up to 1/2 cup more of broth until achieved liquidness desired. Simmer on low heat with lid for 15 minutes or until potatoes are cooked.
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Add in chopped kale and cook 5 more minutes.
Recipe Notes
- I used cannellini beans but any white bean will work
- I ended up using 2 3/4 c broth
If you make this vegan white bean stew with potatoes recipe I would love a comment below of how you liked it. Don’t forget to Pin the recipe for later and share a photo with me on Instagram @emilyhappyhealthy
Happy cooking! – Emily
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