Vegan White Bean Stew (High Protein) (2024)

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Hearty Smoky Vegan White Bean Stew with potatoes and poblano peppers! Plant-based, packed with flavor, high protein! and low-fat!

VEGAN WHITE BEAN STEW

Holy moly is this a delicious vegan soup recipe. I love spice, I love potatoes (you know this by now) and I love a smoky flavor in soups/stews. I also love easy, simple ingredient recipes. This one is basically just adding ingredients to a pot and roasting 2 veggies.

This vegan white bean stew is high protein, low-fat and packed with flavor! It uses simple basic ingredients, nothing fancy or strange. I love simple soups that are also comforting, like this 8 ingredient lentil soup and this creamy vegan lentil soup.

The base is made from white beans and yukon gold potatoes for lots of thick, creaminess and flavor that naturally comes from the gold potatoes. They are simply flavored with some onion, a good dose of garlic and some smoked paprika. To further the flavor and smoky element, some roasted and broiled potatoes and poblano peppers are added on top of ofthe stew. I then threw on some red pepper flakes for an extra dose of heat and smokiness….to say this was delicious would be an understatement!

It is hard to believe this bean potato stew is vegan, gluten-free and oil-free and just 8 ingredients.

INGREDIENTS NEEDED

Full recipe and details on recipe card below.

Dry uncooked white beans
Low-sodium vegetable broth
Yellow or white onion
Garlic
Chipotle chile pepper
Yukon gold potatoes
Vegan Worcestershire sauce: You can find vegan worcestershire sauce at Sprouts, Whole foods and on Amazon. I buy the Annie’s brand.
Smoked paprika
Poblano peppers

HOW TO MAKE VEGAN WHITE BEAN STEW

Step 1: Soak the beans overnight in a large pot of water.

Step 2: Add the vegetable broth, onion, garlic, salt and pepper to a large bowl. Stir and bring to a boil. Once boiling, lower the heat to low and simmer, covered and cook for 90 minutes, stirring occasionally.

Step 3: After the 90 minutes is up, add just 6 of the chopped potatoes to the pot with the worcestershire sauce and smoked paprika. Stir and bring back to a boil. Once boiling, turn the heat to medium, cover and cook for 20 minutes until the potatoes are tender.

Step 4: While the potatoes are cooking, roast the reserved potatoes and poblano peppers.

IS THIS STEW SPICY?

Poblano peppers themselves are rather mild in heat. It will depend on them though. Sometimes they hardly have any heat and sometimes they can have quite the kick. They have more of a smoky flavor than bell peppers. However, since these are just as a topping, they really do add such an amazing smoky flavor and texture to the stew that is just incredible.

Additionally, the seeds are the most spicy part, so make sure to toss those out when roasting the poblano peppers. They really do complete this vegan stew, so don’t leave them off!

MORE VEGAN SOUPS AND STEWS TO TRY

Vegan Cauliflower Curry Soup
Low-fat Smoky Broccoli Potato Soup
Sweet Potato Broccoli Cheese Soup
Lazy Red Lentil Curry Soup
Lazy Day Tomato Bisque
Easy Vegan Ramen Noodle Soup
Tomato Rice Vegetable Soup

Vegan White Bean Stew (High Protein)

Brandi Doming

A delicious vegan white bean stew featuring potatoes and roasted poblano peppers and spices for the most flavorful smoky stew ever! Easy, simple to make for a delicious healthy plant-based meal! Oil-free and gluten-free.

5 from 35 votes

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Ingredients

2 cups (388g) dry white beans, soaked overnight
6 cups low sodium vegetable broth
1 heaping cup (160g) finely diced onion
4 large cloves of garlic, minced (heaping tbsp)
2 1/2 teaspoons fine sea salt
1/4 teaspoon chipotle chile pepper (optional, but gives a nice smoky heat element, or you could sub with 1/4 teaspoon black pepper)
9 yukon gold potatoes, peeled and chopped into 1/2 inch pieces, separated (1330g) weigh for accuracy)
2 tablespoons vegan worcestershire sauce (I use the Annie's brand)
1 1/2 teaspoon smoked paprika
2 poblano peppers, sliced into 1/4 inch strips
Garnish: red pepper flakes if desired

NOTE

This recipe uses dry white beans, not canned, which is how the thick stew and flavors are reached by slow cooking, so don't use canned beans! You will not end up with the same result. I promise the slower way is worth it! Please note that the ingredients are added at different times.
I use this scale.

Instructions

First you will need to rinse and soak your beans overnight. Just add them to a large pot and cover with water by a few inches and cover. In the morning, rinse off the beans and add them back to the pot.
Add the vegetable broth, onion, garlic, salt and pepper (if using). Stir and bring to a boil. Once boiling, turn the heat to low and simmer, covered, for 90 minutes, stirring occasionally.
Meanwhile, peel and chop all of your potatoes. Make sure to reserve 3 of the potatoes for broiling.
After the 90 minutes is up, add just 6 of the chopped potatoes to the pot with the worcestershire sauce and smoked paprika. Stir and bring back to a boil. Once boiling, turn the heat to medium, cover and cook for 20 minutes until the potatoes are tender.
While the potatoes are cooking, you will want to roast your remaining 3 potatoes and sliced poblano peppers. Make sure to toss the seeds out when slicing the poblano peppers or they will be really hot! The peppers themselves are relatively mild in heat. Preheat an oven to 400°F and line a sheet pan with parchment paper.
Add only the potatoes to the pan and salt and pepper generously. Roast them for 10 minutes and then add the poblano peppers (season as well) to the pan and cook them both for 10 more minutes. They should be tender by then. Turn on the broil just for a couple of minutes, watching closely, just until they turn golden brown.
Your stew should be ready by now. Take an immersion blender and puree part of the soup into a thick stew texture. I only did about half I guess. Basically you want the broth gone and the stew part creamy and part chunky, with lots of beans and potatoes still in tact. Just do it to your desired preference. If it is too thick, add just a little more broth. Taste and add any more spices, salt, etc. if needed. Add to serving bowls and top with the broiled potatoes and poblano peppers. I then topped mine with red pepper flakes. YUM.

Notes

WORCESTERSHIRE SAUCE: You can find vegan worcestershire sauce at Sprouts, Whole foods and on Amazon. I buy the Annie's brand.

Nutrition

Serving: 1bowlCalories: 415.5kcalCarbohydrates: 92.9gProtein: 19.1gFat: 1.2gSugar: 10.5g

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Keyword oil free, poblano peppers, vegan stew recipes, vegan white bean stew

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