One-Pot Quick Vegetable and Navy-Bean Stew

Prep Time:
25 mins
Total Time:
45 mins

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.


  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 4 small red potatoes (10 ounces), cut into ½-inch pieces

  • 1 pound button mushrooms, trimmed and quartered

  • ¼ teaspoon dried thyme

  • Coarse salt

  • 1 tablespoon tomato paste

  • 10 ounces baby spinach leaves, rinsed well

  • 1 can (14 ½ 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.

Related Articles