Summer Vegetable Bean Stew
A one-pot meal that’s warm, thrifty, and totally nourishing.
This rustic stew is loaded with garden vegetables and beans for a meal that costs very little but delivers big on comfort and flavor. It’s perfect for using up odds and ends from the farm stand or garden, and it freezes well too. Serve with toast, cornbread, or even over rice.
🥣 Ingredients:
- 1 tablespoon oil or butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 zucchini or squash, chopped
- 1 cup green beans or chopped kale
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans or chickpeas, drained
- 2 cups vegetable broth or water with bouillon
- Salt, pepper, and herbs (thyme, oregano, or bay leaf)
👩🍳 Instructions:
- Sauté the aromatics
In a large pot, heat oil and sauté onion and garlic until soft. - Add the veggies
Add carrots, zucchini, green beans, and any other vegetables. Cook for 5–7 minutes, stirring occasionally. - Simmer
Stir in tomatoes (with juice), beans, and broth. Add salt, pepper, and herbs to taste. Bring to a simmer and cook for 20–25 minutes, until vegetables are tender. - Adjust and serve
Taste and adjust seasoning. Serve hot with bread or ladled over grains.
🌿 Farm Stand Tip:
This stew works with any combo of fresh produce. Add leftover rice or pasta to bulk it up even more. A squeeze of lemon or a spoon of pesto at the end gives it an extra lift!
