Healthy Crockpot Bean Stew

Name: Healthy Crockpot Bean Stew
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 cup dried kidney beans, soaked overnight; 1 cup dried black beans, soaked overnight; 1 medium onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 1 bell pepper, chopped; 2 celery stalks, diced; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Bean Stew on chilly days when I crave something warm and hearty. The convenience of letting the slow cooker do all the work is a game-changer for me. With a combination of tender beans, vibrant vegetables, and a blend of spices, every bite is packed with flavor and nutrition. The best part? It’s a set-it-and-forget-it meal that allows me to enjoy a cozy evening without spending hours in the kitchen. I can’t wait to share this delightful recipe with you!

Created by

Delilah Spencer

Last updated on 2026-01-10T12:07:01.193Z

When I first attempted to make this Healthy Crockpot Bean Stew, I was pleasantly surprised by how easy it was. I sautéed the onions and garlic before adding them to the crockpot, which really enhanced the stew's depth of flavor. Over the years, I've adjusted the spice levels to suit my taste, and I love my fresh herbs added right at the end for an extra punch.

One of my favorite tips is to soak the beans overnight before cooking. This not only reduces cooking time but also helps to create a creamier texture while maintaining the nutrients. Pairing it with crusty bread makes for a satisfying meal that even my friends rave about!

        Why You'll Love This Recipe
        Hearty and filling without the guilt
Customizable with your favorite veggies or spices
Perfect meal prep option for busy weeks

      

Selecting the Right Beans

Using dried beans instead of canned beans is key for this stew, as they absorb flavors better during the slow cooking process. Kidneys and black beans complement each other wonderfully, providing a rich texture and a balance of earthy flavors. If you're short on time, you can substitute these dried beans with canned versions, but make sure to reduce the cooking time and add them halfway through to avoid overcooking.

Soaking the beans overnight not only helps them cook evenly but also reduces cooking time and improves digestibility. If you forget to soak them ahead of time, a quick soak method can be used. Just cover the beans with water, bring them to a boil for two minutes, then let them sit for an hour before draining and adding them to the stew.

Maximizing Flavor and Nutrition

Aside from the classic onion and garlic base, feel free to get creative with your spices. Adding a pinch of cayenne pepper can introduce a delightful heat, while herbs like thyme or oregano can deepen the flavor profile. Remember, spices intensify as they cook, so start with a small amount and adjust to your taste as needed. Fresh herbs added at the end will provide a bright contrast to the hearty stew.

When it comes to vegetables, you can customize according to what you have on hand. Sweet potatoes, zucchini, or even spinach can be wonderful additions. If using tougher vegetables, like sweet potatoes, chop them into smaller cubes to ensure they cook through in the same time as the beans. Save quick-cooking greens, like spinach or kale, to add in the last 30 minutes of cooking.

Ingredients

For the Stew

1 cup dried kidney beans, soaked overnight
1 cup dried black beans, soaked overnight
1 medium onion, chopped
3 cloves garlic, minced
2 carrots, diced
1 bell pepper, chopped
2 celery stalks, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

How to Prepare

Prepare the Vegetables

In a large skillet, sauté onion and garlic in a little olive oil until translucent. Add the carrots, bell pepper, and celery, cooking until slightly softened.

Combine Ingredients

Transfer the sautéed vegetables to the crockpot. Add the soaked beans, diced tomatoes, vegetable broth, and spices. Stir well to combine.

Slow Cook

Cover the crockpot and cook on low for 4-6 hours or until the beans are tender.

Serve

Once cooked, garnish with fresh parsley and serve hot. Enjoy with crusty bread if desired.

Pro Tips

Feel free to add any seasonal vegetables you have on hand, such as zucchini or spinach, for additional nutrition and flavor.

Make-Ahead and Storage Tips

This stew is an excellent candidate for meal prep. You can assemble all the ingredients in advance in the crockpot insert and store it in the refrigerator for up to 24 hours before cooking. Just remember to take it out an hour beforehand to come to room temperature, which helps the cooking process.

Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for up to three months. When reheating, add a splash of vegetable broth or water to maintain moisture and prevent the stew from thickening too much. Simply reheat on the stove or in the microwave until heated through.

Serving Suggestions

This Healthy Crockpot Bean Stew can be enjoyed on its own, but serving it with a side of crusty bread, a green salad, or even over brown rice adds a wonderful texture contrast. You can also top it with avocado or a dollop of Greek yogurt for creaminess, which pairs beautifully with the spices.

If you're looking to elevate your stew even further, consider adding a sprinkle of crumbled feta or queso fresco just before serving. The creaminess of the cheese will complement the beans wonderfully, enhancing every spoonful.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes! Just make sure to rinse them well and add them in the last hour of cooking to warm them through.

→ Is this stew gluten-free?

Absolutely! All the ingredients are naturally gluten-free.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

→ Can I add meat to this stew?

Of course! Cooked chicken or turkey can be added for a protein boost.