Amazingly Hearty Vegetable Stew

Hearty vegetable stew is the dump-and-simmer recipe for nights when chopping is the last thing you want to do. Three protein sources (chickpeas, kidney beans, and dry lentils) load this with serious staying power, while diced peppers, frozen broccoli, grated carrots, and chopped potatoes round out a serious vegetable load.

The broth comes from tomato juice and pureed tomatoes, which gives the stew a deeper tomato flavor than just adding water. Chili powder and cumin push it slightly toward the southwestern side without making it taste like chili.

This makes a huge pot (sixteen servings), so plan to freeze portions or feed a crowd. It’s vegan as written and gets even better the next day.

Kitchen Tips

• Don’t substitute red lentils for green or brown. Red lentils break down into mush; the firmer varieties hold their shape through the simmer.
• Add the broccoli during the last 10 minutes only. It overcooks fast and turns army-green.
• Taste before salting. Canned beans and tomato juice both bring sodium; you may need none.
• For a thicker stew, mash a portion of the beans against the pot wall after cooking. The starches break down and thicken the broth naturally.

Variations

• Add 1 tablespoon smoked paprika and a chipotle pepper in adobo for a smokier, spicier version.
• Stir in a cup of cooked rice or small pasta during the last 10 minutes for a thicker, one-bowl meal.
• Top each bowl with avocado, fresh cilantro, and a squeeze of lime for a southwest finish.