Southwestern Bean and Veggie Stew Recipe

Name: Southwestern Bean and Veggie Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 garlic clove, minced; ½ cup red bell pepper, diced; 2 stalks celery, chopped; 1 (15 1/2 ounce) can corn, drained; 1 (4 1/2 ounce) can diced green chilies; 1 (15 1/2 ounce) can black beans, drained and rinsed; 3 medium carrots, peeled and diced; 1 medium zucchini, chopped; 6 cups water; 3 tablespoons vegetable bouillon granules; 1 tablespoon cumin; ¼ cup cilantro, chopped

Servings: persons

1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
½ cup red bell pepper, diced
2 stalks celery, chopped
1 (15 1/2 ounce) can corn, drained
1 (4 1/2 ounce) can diced green chilies
1 (15 1/2 ounce) can black beans, drained and rinsed
3 medium carrots, peeled and diced
1 medium zucchini, chopped
6 cups water
3 tablespoons vegetable bouillon granules
1 tablespoon cumin
¼ cup cilantro, chopped

1
Heat oil in a large pan on medium high.
2
Add onion, garlic, celery, and pepper.
3
Saute until onions are soft and translucent.
4
Add water and all remaining ingredients except zucchini and cilantro.
5
Bring to boil, reduce heat.
6
cover and simmer 10, or until carrots are tender.
7
Add remain ingredients, cover and simmer 10 minutes more.
8
Serve hot with tortilla chips and shredded cheese.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, diced, 1 garlic clove, minced, ½ cup red bell pepper, diced, and more.

Yes, Southwestern Bean and Veggie Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Bean and Veggie Stew

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