1 can (15 oz) mixed beans (or 1 ½ cups cooked beans of choice: kidney, black, white, chickpeas, etc.)
1 small onion (chopped)
2 carrots (diced)
2 celery stalks (chopped, optional)
3 cloves garlic (minced)
1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
4 cups vegetable broth (or water with bouillon)
1 medium potato (cubed, optional for thickness)
1 teaspoon dried thyme or Italian seasoning
½ teaspoon smoked paprika (for depth of flavor)
Salt & black pepper to taste
Juice of ½ lemon (for brightness, optional)
Fresh parsley or cilantro (for garnish, optional)
2. Instructions
1. Sauté the Aromatics
- Heat a large pot over medium heat and add a little olive oil.
- Sauté onion, carrots, and celery for 5 minutes until softened.
- Stir in garlic and spices and cook for another minute.
2. Add the Beans & Vegetables
- Add diced tomatoes, mixed beans, potato, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
3. Blend for a Creamier Texture (Optional)
- For a thicker stew, blend half the mixture using an immersion blender, then mix it back in.
4. Finish & Serve
- Stir in lemon juice and adjust seasoning.
- Garnish with fresh parsley or cilantro and serve hot.
5. Enjoy! 
- Serve with crusty bread, rice, or quinoa for a complete meal.
