Hearty Vegetable and Bean Stew
Hearty Vegetable and Bean Stew
Ingredients
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 can 14.5 oz diced tomatoes
- 2 carrots diced
- 2 celery stalks diced
- 1 onion diced
- 2 potatoes cubed
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme
- 1 tablespoon smoked paprika
- 2 cups kale chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Add garlic, thyme, and paprika. Cook for 1 minute.
- Add beans, broth, tomatoes, and potatoes.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in kale and cook until wilted.
- Season with salt and pepper before serving.
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