Tomato, pepper & bean one pot

A bowl of soup on a table Healthy Vegan Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:45 mins
  • Easy
  • Makes 6 portions

Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting

Nutrient Unit
kcal 236
fat 3g
saturates 1g
carbs 35g
sugars 18g
fibre 11g
protein 11g
salt 0.8g
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Ingredients

  • 1 tbsp olive oil
  • 1 large onion , finely chopped
  • 2 celery sticks , finely chopped
  • 3 carrots , finely chopped
  • 3 red peppers , sliced
  • 2 garlic cloves , crushed
  • 2 tbsp tomato purée
  • 400g can cannellini beans , rinsed and drained
  • 400g pinto beans , rinsed and drained
  • 400g borlotti beans , rinsed and drained
  • 2 x 400g cans chopped tomatoes
  • 1 vegetable stock cube (check the label if you’re vegan)
  • 2 bay leaves
  • 1 tbsp brown sugar
  • ½ tbsp red wine vinegar
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Method

  • STEP 1

Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.

  • STEP 2

Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 – 4 days or freeze in portions and defrost in the fridge overnight.

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