🥣 Butterbean Vegetable Stew: A Hearty, Plant-Based One-Pot Wonder

As the temperatures dip or you simply crave something cozy and comforting, nothing hits the spot like a big bowl of Butterbean Vegetable Stew. This wholesome dish is packed with fiber-rich butterbeans, vibrant seasonal vegetables, and fragrant herbs in a rich, tomato-based broth. It’s warming, satisfying, and 100% plant-based—making it a perfect recipe for vegans, vegetarians, and anyone looking to eat more whole foods.

What’s more, it’s a one-pot meal that’s easy to prepare, budget-friendly, and ideal for meal prep. Whether you’re serving it on a chilly evening or batch-cooking for the week, this stew is the kind of dish that comforts both body and soul.

🌟 Why You’ll Love This Stew

• Hearty and filling without being heavy
• Completely vegan and gluten-free
• Uses affordable pantry and seasonal ingredients
• Great for batch cooking and freezing
• Packed with plant-based protein and fiber

🛒 Ingredients (Serves 4–6)

Main Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1½ cups cooked butterbeans (or 1 can, drained and rinsed)
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and pepper to taste
• 1 cup chopped kale or spinach (optional, for added greens)
• Juice of ½ lemon (for brightness)

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