Go Back
Alexis Abruzzo

Rustic Tomato and Butter Bean Stew

This rustic tomato and butter bean stew feeds body and soul with a hearty, healthy take on the classic tomato soup of your childhood. Juicy oven-roasted tomatoes, chunky vegetables, and creamy butter beans will warm you from the inside out and nourish your spirit and your temple. Vegan, gluten free, nut free.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Course: Main Course, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pint cherry tomatoes halved
  • 3 tbsp olive oil
  • 3 tbsp maple syrup
  • 1 onion
  • 1 carrot large
  • 1 turnip large
  • 1-2 potatoes
  • 1 red bell pepper
  • 1 zucchini
  • 8 oz baby bella mushrooms sliced or quartered
  • 1.5 quarts vegetable broth
  • 15 oz fire roasted tomatoes 1 can
  • 6 oz tomato paste small can
  • 3 tbsp balsamic vinegar
  • 2-3 cloves garlic
  • 2 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp crushed chili flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 30 oz butter beans 2 cans, drained and rinsed
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Equipment

  • Pressure Cooker
  • Oven

Method
 

  1. Preheat oven to 400. Toss halved tomatoes with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, salt and pepper. Add to foil/parchment lined baking sheet. Bake for 15 min or until they brown and turn bubbly. It is okay if they burn a little–the charring adds nice flavor! Set aside.
  2. Chop all vegetables into even 1-inch chunks. Mince garlic.
  3. Set instant pot to sauté mode. Add olive oil and heat until “shimmering.” Add onion and cook until translucent (about 2-4 minutes). Add carrot and garlic. Cook, stirring, for a couple more minutes until fragrant. 
  4. Add “tough” veggies like mushrooms, potatoes, and turnips and sauté for a few more minutes, stirring. 
  5. Add all spices, canned tomato, tomato paste, and balsamic vinegar. Stir. Transfer oven-roasted tomatoes to pot. Add broth and all remaining veggies, except beans and greens. Put lid on pot, close vent, set to pressure cook on high for 35 minutes. 
  6. Release pressure manually and remove lid. Add greens and beans. Stir.
  7. Make cornstarch slurry (stir cornstarch in cold water with a fork until there are no more clumps) and mix into soup. Let heat for about 10 min. If soup tastes too acidic, add more maple syrup, one tablespoon at a time. Add salt and pepper to taste. If you want your soup thicker, make another cornstarch slurry (1T cornstarch:2 T cold water). Stir over medium heat for about 2 minutes until thickened.
  8. Serve hot with toasted crusty bread. Enjoy!

Notes

  • STOVETOP: I like to use a pressure cooker for the sake of time and ease, but if you don’t have one, this recipe can easily be created on the stovetop in one large stock pot. While tomatoes and garlic are roasting in the oven, set heat on stove to medium-high, add oil to the pot, and saute the onions. Add all veggies (except canned beans) and cook for about 5-7 minutes or until softened and slightly browned. Add the canned tomatoes, tomato paste, and roasted tomatoes and garlic. Stir in veggie broth. Add all spices, herbs, maple syrup, and balsamic vinegar. Stir. Turn heat to high and bring soup mixture to a boil, stirring. Reduce heat to medium low, cover, and simmer for about 45 minutes, or until the soup has thickened and flavors have melded. Stir in the drained and rinsed canned beans and let heat through. At this point, if you want a thicker stew, add cornstarch slurry and heat for a couple minutes until thickened. I recommend using canned beans if using the stovetop cooking method, as dry beans require many hours of soaking and then cooking to cook through.
  • DRY BEANS: If you prefer to use dry beans, add the beans to the pressure cooker pot with all liquid ingredients and increase pressure cooking time from standard 35 minutes to 50 minutes.
  • SLOW COOKER: This is a wonderful recipe for a slow cooker, and a great cooking method for dry beans. If using a slow cooker, roast the tomatoes and garlic as instructed. Add all other ingredients to the pot, including dry beans. Set cooker to low for 7 to 8 hours, or until dry beans are tender. If using canned beans, you can set your cooker to high and cook for 3 to 4 hours. Make sure to wait until the last 30 minutes or so to add canned beans to avoid them getting too soft and breaking up.
  • VEGETABLE SUBSTITUTIONS: This recipe is easily adjustable. While I like to stick to the relatively flavorless vegetables like potatoes and zucchini, you could add just about any veggie you prefer, and I’m sure it would taste great.
  • CONSISTENCY: I like my roasted tomato soup to be chunky, but if you prefer a smoother, creamier soup, you can blend it, too. Remember that if you WANT whole beans, to blend before adding them! Blendling for a smoother soup really only works if you’re using canned beans, and not dried beans.
  • If you have the luxury of fresh herbs, absolutely enjoy them in this soup. Fresh or dried are fine!
  • If your soup is too acidic, add a bit more maple syrup to taste.
  • As always, you can adjust salt and spices to taste or dietary needs.
  • Feel free to garnish with some nutritional yeast for a cheesy flavor. Fresh Parsley would be a nice touch too.