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Roasted Red Pepper and White Bean Stew is full flavored with smoky paprika, oregano, and thyme. It’s filled with good-for-you veggies like red peppers, onions, and corn.
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.
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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.
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How to make Roasted Red Pepper and White Bean Stew Recipe
Roasted Red Pepper and White Bean Stew
Ingredients
- 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
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.
Jillian @ Food Folks and Fun
This stew looks amazing, perfect for cooler weather ahead!
Jeanne Horak-Druiff
Oh I am always looking for new recipes packed with beans (my fave) and tomato (hubby’s fave) – so this is a winner! Looks perfect for cooler Fall evenings too 🙂
Helen @ Fuss Free Flavours
Fantastic veggie and frugal dish just perfect for autumn. Endless variations on this too which I love.
Platter Talk
Beautiful stew you have here, it’s especially perfect for the fall season!
justine @ Full Belly SIsters
i love a good rustic stew and this one looks fantastic!
justine @ Full Belly SIsters
I love a good, rustic meal and this one looks fantastic!
florian @Contentednesscooking.com
Yes, this looks amazing! I love the simplicity of this recipe and all the veggies inside. Awesome recipe!
Tara
Looks great Debi, I have to try this soon!
Serena | Serena Bakes Simply From Scratch
Love the flavors! I can’t wait to try it!
Fareeha
Yummy.. looks fabulous and the shots are fabulous
Erica (@Erica's Recipes)
Beautiful stew! Cannelini beans are one of my favorite foods – I’ve never added soy crumbles to a stew before. Love the idea, will have to try it. Thanks for the recipe!
April J Harris (@apriljharris)
What a lovely, warming stew, Debi! It looks so good, sounds so flavourful and is perfect for this time of year!