Easy Smoky Kidney Bean Stew: Hearty Vegetarian Soup in Under an Hour

Ingredients:

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 2 stalks celery, diced

• 2 medium carrots, peeled and diced

• 2 cloves garlic, minced

• 2 (15 oz) cans kidney beans, drained and rinsed

• 1 (14.5 oz) can diced tomatoes, undrained

• 4 cups vegetable broth

• 1 tbsp smoked paprika (crucial for flavor!)

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• 1/4 tsp red pepper flakes (optional, for heat)

• 1/2 tsp salt (or to taste)

• 1/4 tsp black pepper

• 1 medium potato (Russet or Yukon Gold), peeled and cubed (about 1 cup)

• For Serving: Crusty bread, fresh parsley, and a dollop of sour cream (or vegan alternative).

Instructions:

Sauté the Aromatics:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion, celery, and carrots. Sauté for 7–10 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.

3. Add the minced garlic and cook for 1 minute more, until fragrant.

Build the Flavor Base:

1. Stir in the smoked paprika, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to bloom the spices. This enhances the smoky flavor.

2. Add the diced potatoes and stir to coat them in the spices.

Simmer the Stew:

1. Pour in the vegetable broth and the undrained can of diced tomatoes. Bring the mixture to a boil.

2. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender.

Add Beans and Finish:

1. Stir in the drained and rinsed kidney beans. Add the salt and pepper.

2. Continue to simmer, uncovered, for another 10 minutes, allowing the flavors to fully meld and the broth to thicken slightly.

3. Taste and adjust seasonings, adding more salt, pepper, or smoked paprika as needed.

Serve:

1. Ladle the hot stew into bowls.

2. Serve immediately with a garnish of fresh parsley and a side of crusty bread for dipping. (Optional: offer a dollop of sour cream or a sprinkle of shredded cheddar cheese.)

Recipe Notes & Tips

• Instant Pot/Pressure Cooker: Sauté the vegetables on the sauté function. Add all remaining ingredients (except garnishes). Cook on High Pressure for 8 minutes, then perform a quick release.

• Thickening: If you prefer a thicker stew, mash about 1/4 cup of the kidney beans against the side of the pot just before serving. The starches from the beans will naturally thicken the stew.

• Variation: You can add 1/2 cup of shredded green cabbage during the last 15 minutes of simmering for a deeper vegetable flavor.