Hearty Bean Stew Recipe
Hearty Bean Stew Recipe photo by Taste of Home

Hearty Bean Stew Recipe

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From Regina, Saskatchewan, Penny Giles writes, “A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It’s hearty, tasty and—unbeknownst to your family—healthy, too!“ stew can be served over rice (note to editors: this is not meatless because of the beef broth)
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES: 6 servings


  • 1-1/2 cups chopped onions
  • 1 tablespoon canola oil
  • 4 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, drained
  • 3 large carrots, chopped
  • 3 celery ribs, chopped
  • 1-1/4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon chili powder
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/3 cups (calculated with reduced-sodium broth) equal 314 calories, 4 g fat (trace saturated fat), 1 mg cholesterol, 708 mg sodium, 57 g carbohydrate, 16 g fiber, 15 g protein.


  1. In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally. Yield: 6 servings.
Originally published as Hearty Bean Stew in Taste of Home February/March 2006, p6

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Reviewed Oct. 22, 2015

"This stew was very good. I usually try to make new recipes exactly but I couldn't find garbanzo beans so I got great northern beans instead, my husband doesn't like celery so I used baby spinach instead, and I accidentally grabbed Italian tomato paste. With these few changes, this still came out tasty. I will definitely be making this again."

Reviewed Mar. 5, 2014

"This was delicious ,added bell pepper ,jalapeno , cayenne pepper and cumin. Put sour cream , cheese and green onion on top. Definitely will make again , its a keeper."

Reviewed Nov. 17, 2013

"This is definitely a tasty recipe. I've made it numerous times; it's a real hit with my family and I always double the recipe so we have plenty of leftovers to eat for days. My changes: I add extra chili powder, cumin, cayenne pepper, and salt, and I add greens- spinach, chard, kale- and sometimes I'll add some meat, like cooked chicken and sausage. I also use twice as much broth so it is a little less thick. I usually put cilantro in it, either fresh or dried (if fresh I add it toward the end, as I do with the greens, so they don't get overcooked). Finally, I play around with the bean combo, and try different ones, such as pinto beans and black eyed peas. I top it with sour cream, green onion, and fresh parsley. It's always good!"

Reviewed Feb. 5, 2013

"Amazingly good! I thought the chili powder really brought out the sweetness of the onions and tomatoes. Oddly reminiscent of chutney :)"

Reviewed Jun. 2, 2008

"This is a fabulous recipe! You can increase the liquid a bit and make it into a soup. I add a bit of cooked rice to the soup and it tastes just like Campbell's Fiesta Vegetable soup...maybe better!"

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