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Hearty Vegetable and Bean Stew

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6

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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