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One-Pot Quick Vegetable and Navy-Bean Stew


You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2004


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 4 small red potatoes (10 ounces), cut into 1/2-inch pieces
  • 1 pound button mushrooms, trimmed and quartered
  • 1/4 teaspoon dried thyme
  • Coarse salt
  • 1 tablespoon tomato paste
  • 10 ounces baby spinach leaves, rinsed well
  • 1 can (14 1/2 ounces) navy beans, drained and rinsed
  • 1 tablespoon red-wine vinegar, optional
  • Ground pepper


  1. In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.

  2. Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.

  3. Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.

Reviews Add a comment

  • archie1026
    23 OCT, 2011
    Made this for dinner tonight. It was excellent and also very filling. Because I follow a Paleo diet, I eliminated the potatoes. I added the whole bag of baby spinach and two additional tablespoons of tomato paste (for three tablespoons total). It tasted great and even my husband, who doesn't typically like bean soups, enjoyed the meal.
  • lsnrae
    2 MAY, 2011
    This stew did not taste good at all. My family didn't like it. My reviews are not showing up on this site. I tried to rate this recipe with one star and the rating didn't work either.
  • lsnrae
    29 APR, 2011
    This recipe makes a huge pot of stew. I found it to taste very bland and it didn't help to add the optional red wine vinegar or increase the spices. My family didn't like the taste or texture.
  • MS12157780
    5 NOV, 2010
    Has anyone noticed that since red beans were touted as so good for us, that they are more expensive? Barley is not quite as high now and is a good starch substitute when p9otatoes are so high.
  • JoshuaSutton
    8 JAN, 2009
    This soup is hardy and satisfying! I added two cloves of chopped garlic to the onion/potato portion of the recipe.
  • AEJM
    6 OCT, 2008
    This is a tasty (and I presume healthy!) stew. It's very easy, reheats well, and is a good meal by itself.