Best Vegan Bean Stew Recipe

This combination of spices, legumes and earthy vegetables makes the ultimate comforting bean stew. After a long long time of experimenting, I have come up with this vegan bean stew recipe and I am so proud of it! I hope you will like it as much as I do.




  • 1 tbsp vegetable oil

  • 1 onion, finely chopped

  • 3 cloves garlic, finely chopped

  • 1 bell pepper, finely chopped

  • 2 carrots, peeled and diced

  • 2 potatoes, peeled and diced

  • 2 celery sticks, diced

  • 1 small can (240g) red kidney beans, drained and rinsed

  • 1 small can (240g) chickpeas, drained and rinsed

  • ½ cup barley, rinsed and soaked for 1 hour

  • ½ tsp each ground: coriander, cumin, turmeric

  • 2 tsp dried herbs

  • 1 tbsp sweet paprika powder

  • 1 bay leaf

  • 3 cups low sodium vegetable broth

  • 2 tbsp nutritional yeast

  • Juice of ½ lemon



1.     Soak pearl barley at least 1 hour before starting the recipe. Alternatively, cook in salted water for 15 minutes and drain.

2.     Heat vegetable oil in a large saucepan and cook the onion on medium heat for 5 minutes. Add garlic and bell pepper and cook for 1-2 more minutes.

3.     Add carrots, potatoes and celery and cook for 5 more minutes, stirring occasionally.

4.     Add dried herbs, coriander, cumin, turmeric, sweet paprika powder, bay leaf, red kidney beans, chickpeas and pearl barley along with 3 cups of vegetable broth. When it starts boiling, put on low-medium heat and simmer for 15 minutes.

5.     Finally, add nutritional yeast and lemon juice, mix well and cook for 1 more minute.

Serve with fresh parsley and toasted bread and vegan butter on the side.

Serves: 4-6

Per 1 serving: cals: 354kcal | fat: 6.66g | carbs: 64.98g | prot: 10.59g