Hearty Smoky Vegan White Bean Stew with potatoes and poblano peppers! Plant-based, packed with flavor, high protein! and low-fat!
VEGAN WHITE BEAN STEW
Holy moly is this a delicious vegan soup recipe. I love spice, I love potatoes (you know this by now) and I love a smoky flavor in soups/stews. I also love easy, simple ingredient recipes. This one is basically just adding ingredients to a pot and roasting 2 veggies.
This vegan white bean stew is high protein, low-fat and packed with flavor! It uses simple basic ingredients, nothing fancy or strange. I love simple soups that are also comforting, like this 8 ingredient lentil soup and this creamy vegan lentil soup.
The base is made from white beans and yukon gold potatoes for lots of thick, creaminess and flavor that naturally comes from the gold potatoes. They are simply flavored with some onion, a good dose of garlic and some smoked paprika. To further the flavor and smoky element, some roasted and broiled potatoes and poblano peppers are added on top of of the stew. I then threw on some red pepper flakes for an extra dose of heat and smokiness….to say this was delicious would be an understatement!
It is hard to believe this bean potato stew is vegan, gluten-free and oil-free and just 8 ingredients.
Full recipe and details on recipe card below.
- Dry uncooked white beans
- Low-sodium vegetable broth
- Yellow or white onion
- Chipotle chile pepper
- Yukon gold potatoes
- Vegan Worcestershire sauce: You can find vegan worcestershire sauce at Sprouts, Whole foods and on Amazon. I buy the Annie’s brand.
- Smoked paprika
- Poblano peppers
HOW TO MAKE VEGAN WHITE BEAN STEW
Step 1: Soak the beans overnight in a large pot of water.
Step 2: Add the vegetable broth, onion, garlic, salt and pepper to a large bowl. Stir and bring to a boil. Once boiling, lower the heat to low and simmer, covered and cook for 90 minutes, stirring occasionally.
Step 3: After the 90 minutes is up, add just 6 of the chopped potatoes to the pot with the worcestershire sauce and smoked paprika. Stir and bring back to a boil. Once boiling, turn the heat to medium, cover and cook for 20 minutes until the potatoes are tender.
Step 4: While the potatoes are cooking, roast the reserved potatoes and poblano peppers.
Step 5: Once the soup is done, puree part of the soup with an immersion blender. Garnish with roasted poblano peppers.
IS THIS STEW SPICY?
Poblano peppers themselves are rather mild in heat. It will depend on them though. Sometimes they hardly have any heat and sometimes they can have quite the kick. They have more of a smoky flavor than bell peppers. However, since these are just as a topping, they really do add such an amazing smoky flavor and texture to the stew that is just incredible.
Additionally, the seeds are the most spicy part, so make sure to toss those out when roasting the poblano peppers. They really do complete this vegan stew, so don’t leave them off!
MORE VEGAN SOUPS AND STEWS TO TRY
- Vegan Cauliflower Curry Soup
- Low-fat Smoky Broccoli Potato Soup
- Sweet Potato Broccoli Cheese Soup
- Lazy Red Lentil Curry Soup
- Sweet Potato & White Bean Curry Soup
- Lazy Day Tomato Bisque
- Easy Vegan Ramen Noodle Soup
- Tomato Rice Vegetable Soup
Vegan White Bean Stew (High Protein)
- 2 cups (388g) dry white beans, soaked overnight
- 6 cups low sodium vegetable broth
- 1 heaping cup (160g) finely diced onion
- 4 large cloves of garlic, minced (heaping tbsp)
- 2 1/2 teaspoons fine sea salt
- 1/4 teaspoon chipotle chile pepper (optional, but gives a nice smoky heat element, or you could sub with 1/4 teaspoon black pepper)
- 9 yukon gold potatoes, peeled and chopped into 1/2 inch pieces, separated (1330g) weigh for accuracy)
- 2 tablespoons vegan worcestershire sauce (I use the Annie's brand)
- 1 1/2 teaspoon smoked paprika
- 2 poblano peppers, sliced into 1/4 inch strips
- Garnish: red pepper flakes if desired
- This recipe uses dry white beans, not canned, which is how the thick stew and flavors are reached by slow cooking, so don't use canned beans! You will not end up with the same result. I promise the slower way is worth it! Please note that the ingredients are added at different times.
- I use this scale.
- First you will need to rinse and soak your beans overnight. Just add them to a large pot and cover with water by a few inches and cover. In the morning, rinse off the beans and add them back to the pot.
- Add the vegetable broth, onion, garlic, salt and pepper (if using). Stir and bring to a boil. Once boiling, turn the heat to low and simmer, covered, for 90 minutes, stirring occasionally.
- Meanwhile, peel and chop all of your potatoes. Make sure to reserve 3 of the potatoes for broiling.
- After the 90 minutes is up, add just 6 of the chopped potatoes to the pot with the worcestershire sauce and smoked paprika. Stir and bring back to a boil. Once boiling, turn the heat to medium, cover and cook for 20 minutes until the potatoes are tender.
- While the potatoes are cooking, you will want to roast your remaining 3 potatoes and sliced poblano peppers. Make sure to toss the seeds out when slicing the poblano peppers or they will be really hot! The peppers themselves are relatively mild in heat. Preheat an oven to 400°F and line a sheet pan with parchment paper.
- Add only the potatoes to the pan and salt and pepper generously. Roast them for 10 minutes and then add the poblano peppers (season as well) to the pan and cook them both for 10 more minutes. They should be tender by then. Turn on the broil just for a couple of minutes, watching closely, just until they turn golden brown.
- Your stew should be ready by now. Take an immersion blender and puree part of the soup into a thick stew texture. I only did about half I guess. Basically you want the broth gone and the stew part creamy and part chunky, with lots of beans and potatoes still in tact. Just do it to your desired preference. If it is too thick, add just a little more broth. Taste and add any more spices, salt, etc. if needed. Add to serving bowls and top with the broiled potatoes and poblano peppers. I then topped mine with red pepper flakes. YUM.
The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.