A pot full of tender beans, vegetables and a spiced tomato sauce that slowly soaks up all the flavors: this slow cooker bean stew is ideal for busy days. You need very little active prep time and can easily make multiple portions at once.

For this vegetarian stew we use The One Pan Show as a flavoring. The mix pairs well with tomato, beans and vegetables and makes this a nice base for meal prep. Serve the bean stew with bread, rice or roasted potatoes, or just eat it out of a bowl.

More inspiration for slow cooking? Also check out our easy slow cooker recipes for busy days.

Slow cooker bean stew in short

Serves: 4
Preparation: 15 minutes
Slow cooker: 6–7 hours on low or 3–4 hours on high
Total time: about 7 hours
Difficulty: easy
Vegetarian: yes

Ingredients

• 1 can kidney beans, about 400 g
• 1 can white beans, about 400 g
• 1 can chickpeas, about 400 g
• 1 large onion
• 2 cloves garlic
• 2 carrots
• 1 red bell pepper
• 1 zucchini
• 400 g canned diced tomatoes
• 250 ml passata
• 150 ml vegetable broth
• 2