Roasted Red Pepper and White Bean Stew

Roasted Red Pepper and White Bean Stew is full flavored with smoky paprika and herby oregano and thyme. It’s filled with good-for-you veggies like red peppers, onions, and corn. And yes, I know that corn is technically a grain and not a veggie.

It’s great during the fall and winter months, as this stew is perfect comfort food, whether you’re a vegan or a meat eater.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

recipe notes

The first time I made this stew I used an 8 ounce can of tomato sauce instead of the 6 ounce can of tomato paste. Either way makes a great stew, the tomato paste makes a bit thicker and richer stew, while the tomato sauce makes a little lighter soupier version. If you find yourself out of one, don’t worry, just sub in the other, and you’ll still be happy!

I like the soy crumbles in this stew. You don’t even notice that they’re there, they just add a little texture and thickening to the stew. If you prefer, use cooked crumbled sausage (meaty or veggie links), or even use cooked ground turkey or ground beef.

Save the remaining canned crushed tomatoes for another recipe, like marinara or salsa. I like to store them in the freezer until I need them. Then, just defrost in the microwave, or if you’re making marinara you can even throw them in the pot while they are frozen and just let them come to temperature while the sauce cooks.

For the jarred red peppers, I use a 12 ounce jar of peppers, which usually has 2 whole peppers in it, and comes out to about 1 ½ cups chopped. You can use jarred ones, or roast your own using this method.

I’ve been using this method of softening the onion in the microwave for years. I like that it cuts down on some of the stove-top time. Especially since the fall months here in California can still be unbearably hot. You can soften the cut in half onion, or you can chop the onion into smaller pieces and soften it that way.

Serving suggestions

Looking for other great white bean dishes? Be sure to check out White Bean Sun Dried Tomato Gnocchi, Cheesy White Bean Tomato Bake, and White Bean Arugula Salad.

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

Roasted Red Pepper and White Bean Stew Recipe

Roasted Red Pepper and White Bean Stew

Debi

A delicious vegetarian stew that will keep you warm and cozy

5 from 1 vote

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 20 minutes mins

Cook Time 23 minutes mins

Total Time 43 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 164 kcal

Ingredients

  

1x2x3x

• ½ onion
• 1 tablespoon olive oil
• 1/3 cup soy crumbles
• 8 ounce tomato sauce or 6 ounces tomato paste
• 1/3 cup crushed tomatoes from a can
• ¾ cup vegetable broth
• 15 ounce can cannellini beans or any other white beans
• 2 roasted red peppers chopped (about 1 ½ cups)
• 1/3 cup frozen corn
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon smoked paprika
• dash red pepper flakes
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Fresh oregano for garnish if desired

Instructions

 

• Place onion half in a small microwavable bowl with a small amount of water, about 2 tablespoons. Cover the bowl with a plate set upside down over the bowl, and microwave 2-3 minutes until the onion is softened.
• In a stew pot, heat oil over medium-high heat. While oil heats, chop softened onion. Add chopped onion to stew pot, and cook about 7 minutes or until onion starts to brown. Add soy crumbles to pot, and continue to cook about 3 minutes more. Add tomato sauce or paste, crushed tomatoes, and broth, and cook an additional 3 minutes, scraping any browned bits off the bottom of the pan.
• Add remaining ingredients except fresh oregano to the pot, bring to a boil, reduce heat to low, and simmer 8 minutes. Taste for salt and pepper before serving. Garnish with fresh oregano if desired.

Nutrition

Calories: 164kcalCarbohydrates: 28gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1449mgPotassium: 359mgFiber: 8gSugar: 4gVitamin A: 555IUVitamin C: 17mgCalcium: 101mgIron: 4mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword red pepper, stew, white bean

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!