Roasted Red Pepper and White Bean Stew

Roasted Red Pepper and White Bean Stew

Roasted Red Pepper and White Bean Stew is full flavored with smoky paprika and herby oregano and thyme. It’s filled with good-for-you veggies like red peppers, onions, and corn (and yes, I know that corn is technically a grain and not a veggie). It’s great during the fall and winter months, as this stew is perfect comfort food, whether you’re a vegan or a meat eater.

The first time I made this stew I used an 8 ounce can of tomato sauce instead of the 6 ounce can of tomato paste. Either way makes a great stew, the tomato paste makes a bit thicker and richer stew, while the tomato sauce makes a little lighter soupier version. If you find yourself out of one, don’t worry, just sub in the other, and you’ll still be happy!

Ingredients

  • ½ onion
  • 1 tablespoon olive oil
  • 1/3 cup soy crumbles
  • 1 can (8 ounce) tomato sauce or 1 can (6 ounces) tomato paste
  • 1/3 cup crushed tomatoes (from a can)
  • ¾ cup vegetable broth
  • 1 can (15 ounces) cannellini beans (or any other white beans)
  • 2 roasted red peppers, chopped (about 1 ½ cups)
  • 1/3 cup frozen corn
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon smoked paprika
  • dash red pepper flakes
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh oregano for garnish, if desired
Read the whole recipe on Life Currents