This hearty tomato and white bean stew is packed with warming flavors and nourishing ingredients, making it a satisfying meal for any time of year.
The rich tomato base with cumin and smoked paprika gets a touch of heat from the harissa paste, adding just the right amount of spice. With protein-rich white beans and plenty of vegetables, this stew is both wholesome and comforting.
Serve it thick over couscous, quinoa, or polenta for a hearty meal, or add extra broth to create a more soup-like consistency to enjoy with crusty bread. Combining canned tomatoes and fresh vegetables makes a chunky, flavorful broth that deepens as it simmers. Simple to prepare and full of bold flavors, you are going to love this recipe.
Ingredients
- 1 medium yellow onion, diced
- 1 rib celery
- 1 medium carrot
- 3 cloves garlic
- 1 medium bell peppers
- 2 tbsp olive oil
- 1 ¾ cup cooked white beans
- 28 oz diced canned tomatoes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tsp harissa paste
- 1 cup vegetable broth*
- 1 tsp salt
- 4 whole potatoes
- Cooked couscous, quinoa, or polenta to serve
Equipment
Serves: 4-6
Prep Time: 10 minutes | Cook Time: 45 minutes
Total Time: 55 minutes
How to Make Tomato and White Bean Stew
Peel and finely dice the onion and carrot. Dice the celery into small pieces so it cooks quickly. Mince the garlic. Cut the pepper into ½-inch cubes.
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes, stirring occasionally.
Add the carrot, celery, and garlic, cooking for five more minutes, stirring regularly until the celery softens.
Stir in the cumin, smoked paprika, harissa paste, and ½ teaspoon salt. Cook for 1 minute, stirring constantly to coat the vegetables with the spices.
Add the peppers, white beans, potatoes, tomatoes, and broth. Stir well, scraping up any bits from the bottom of the pot. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the carrots are tender.
Taste and adjust salt if needed.
Serve immediately or store in the fridge for up to 3 days.
Tomato and White Bean Stew
Ingredients
- 1 medium yellow onion diced
- 1 rib celery
- 1 medium carrot
- 3 cloves garlic
- 1 medium bell peppers
- 2 tbsp olive oil
- 1 ¾ cup cooked white beans
- 28 oz diced canned tomatoes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tsp harissa paste
- 1 cup vegetable broth*
- 1 tsp salt
- Cooked couscous, quinoa, or polenta to serve
Instructions
- Peel and finely dice the onion and carrot. Dice the celery into small pieces so it cooks quickly. Mince the garlic. Cut the pepper into ½-inch cubes.
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes, stirring occasionally.
- Add the carrot, celery, and garlic, cooking for five more minutes, stirring regularly until the celery softens.
- Stir in the cumin, smoked paprika, harissa paste, and ½ teaspoon salt. Cook for 1 minute, stirring constantly to coat the vegetables with the spices.
- Add the peppers, white beans, potatoes, tomatoes, and broth. Stir well, scraping up any bits from the bottom of the pot. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the carrots are tender.
- Taste and adjust salt if needed.
- Serve immediately or store in the fridge for up to 3 days.
