Roasted Red Pepper and White Bean Stew

Servings 4
Author Debi


  • ½ onion
  • 1 tablespoon olive oil
  • 1/3 cup soy crumbles
  • 1 can 8 ounce tomato sauce or 1 can (6 ounces) tomato paste
  • 1/3 cup crushed tomatoes from a can
  • ¾ cup vegetable broth
  • 1 can 15 ounces 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


  1. 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.
  2. 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 minues, scraping any browned bits off the bottom of the pan.
  3. 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.