Summer Bean Stew Recipe

Name: Summer Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 1 large onion, coarsely chopped; 2 large garlic cloves, minced; One 35-ounce can Italian plum tomatoesseeded and coarsely chopped, juices reserved; 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks; 3 cups vegetable stock or water; 2 bay leaves; 1 teaspoon sweet paprika; 1/2 teaspoon thyme; 1/4 teaspoon saffron threads, crumbled (optional); Salt and freshly ground pepper; 3/4 pound young green beans, cut into 1 1/2-inch lengths; 1 large red bell pepper, cut into 3/4-inch chunks; 1 medium zucchini, cut into 1 1/2-inch chunks; 1 1/2 cups fresh or frozen baby lima beans; Hot sauce

Servings: persons

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 large onion, coarsely chopped
2 large garlic cloves, minced
One 35-ounce can Italian plum tomatoesseeded and coarsely chopped, juices reserved
2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
3 cups vegetable stock or water
2 bay leaves
1 teaspoon sweet paprika
1/2 teaspoon thyme
1/4 teaspoon saffron threads, crumbled (optional)
Salt and freshly ground pepper
3/4 pound young green beans, cut into 1 1/2-inch lengths
1 large red bell pepper, cut into 3/4-inch chunks
1 medium zucchini, cut into 1 1/2-inch chunks
1 1/2 cups fresh or frozen baby lima beans
Hot sauce

1
Heat 2 teaspoons of the oil in a nonreactive saucepan.
2
Add the onion and cook over moderate heat, stirring, until just beginning to brown, about 5 minutes.
3
Add the garlic and stir until fragrant, about 1 minute.
4
Add the tomatoes, potatoes, vegetable stock, bay leaves, paprika, thyme, saffron and a large pinch each of salt and pepper.
5
Cover partially, bring to a boil and cook until the potatoes are just tender, 10 to 12 minutes.
6
Add the green beans and red bell pepper to the saucepan.
7
Cover partially and cook until the vegetables are crisp-tender, about 5 minutes.
8
Add the zucchini and lima beans and cook until the vegetables are tender but not falling apart, about 5 minutes.
9
Season with salt and pepper.
10
Serve in bowls, drizzled with the remaining 1 tablespoon of oil and hot sauce.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon plus 2 teaspoons extra-virgin olive oil, 1 large onion, coarsely chopped, 2 large garlic cloves, minced, One 35-ounce can Italian plum tomatoesseeded and coarsely chopped, juices reserved, and more.

Yes, Summer Bean 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.

That's it — enjoy your meal!

Summer Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions