Description
A warm, comforting vegan stew packed with hearty vegetables, beans, and savory herbs—perfect for a cozy dinner or meal prep.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 sweet potato, peeled and cubed
- 1 zucchini, chopped
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 2-3 minutes until fragrant.
- Add carrots, celery, and sweet potato. Cook for 5-7 minutes, stirring occasionally.
- Stir in zucchini, diced tomatoes, chickpeas, kidney beans, and vegetable broth.
- Add thyme, smoked paprika, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes, or until vegetables are tender.
- Stir in kale or spinach and cook for another 5 minutes until wilted.
- Taste and adjust seasoning if needed. Serve hot with crusty bread or over rice.
Notes
- Leftovers taste even better the next day as flavors deepen.
- Freeze in portions for easy future meals.
- Add quinoa or lentils for extra texture and protein.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 9g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg