Vegetable and Bean Stew Recipe

Cozy up to a stew that makes use of canned staples sitting idly in your pantry.

This vegetable and bean stew makes use of canned goods and other pantry staples. It’s an easy-to-make but comforting dish!

Vegetable and Bean Stew Recipe

Lhas Alvarez
Cozy up to a stew that makes use of canned staples sitting idly in your pantry.
Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 17 minutes
Course Soup
Cuisine Others
Servings 4


Vegetable and Bean Stew Ingredients

  • 2 tablespoons olive oil
  • 1 Cup Hungarian sausage
  • 2 tablespoons white onions chopped
  • 1 tablespoon Garlic chopped
  • 1/4 Cup celery sliced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/4 Cup Potatoes cubed
  • 1 can whole tomatoes use 400-gram can
  • 1 can peas and carrots drained and rinsed
  • 1/2 Cup canned pinto beans drained and rinsed
  • 1 teaspoon sugar
  • Salt
  • Pepper
  • basil leaves to garnish


  • Heat olive oil in a pot over high heat. Fry sausages until browned, about 2 to 3 minutes.
  • Add onions, garlic, celery, bay leaf, and oregano; sauté for 1 to 2 minutes.
  • Add potatoes and whole tomatoes; lower heat and bring to a slow boil. Crush tomatoes using the back of a wooden spoon.
  • Add peas, carrots, and pinto beans; mix well. Simmer for 2 to 3 minutes.
  • Add ½ cup water if mixture is too thick. Season to taste with sugar, salt, and pepper.
Keyword Bean Stew, stew recipe
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