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4.8 from 5 votes

Creamy three bean stew

Creamy three bean stew - healthy comfort food! The stew is totally vegetarian, but is still really high in protein, and the sauce is really rich and creamy.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main meal
Servings: 4
Author: Becca Heyes


  • 1 tbsp oil
  • 1 onion, sliced or diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 medium courgette (zucchini), diced
  • 4 medium mushrooms, diced
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tinned tomatoes (~ 1⅓ cups)
  • 400 g tin cream of tomato soup (~ 1 1/3 cups)
  • 150 ml water (~ 1/2 cup)
  • 1 vegetable stock cube, crumbled
  • 1 tsp dried oregano
  • Salt
  • Black pepper
  • Small bunch fresh parsley, chopped
  • 3 tbsp creme fraiche or cream cheese (I used half fat)


  • Heat 1 tbsp oil in a large saucepan, and add the diced onion and carrot. Cook over a medium heat for a few minutes, stirring regularly, until the onion has softened slightly. Add the garlic, courgette and mushrooms, and cook for a further 5 minutes, until the vegetables are fairly soft.
  • Add the three tins of beans, tin of tomatoes, tomato soup, water and crumbled stock cube. Also add the oregano, and season to taste. Bring to a simmer. and cook for around 20-30 minutes, stirring occasionally, until the liquid has reduced to produce a thick sauce. Add the parsley and creme fraiche, mix to combine, and serve warm.