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Plant-Based Tomato, Butterbean and Potato Stew

Plant-Based Tomato, Butterbean and Potato Stew

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Author: Caroline


  • 1 onion sliced
  • 2 garlic cloves crushed then chopped
  • 2 carrots cubed
  • 2 stalks of celery sliced
  • 5 baby potatoes sliced
  • 400 g can chopped tomatoes
  • 2 tablespoons tomato puree
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon dried sage
  • 400 g can butterbeans in water


  • Put the onions and garlic in a large pot with 2cm/1 inch of water. Over a medium to low heat cook the onions until they become transparent but not brown.
  • Add the celery, potatoes and carrots to the pot with the herbs, give it a good stir then cook over a low heat for 15 minutes with the lid on. Keep checking to make sure the pot doesn't run dry. If it does, just add a little hot water and stir.
  • Add the tomatoes, butterbeans, tomato puree, stir then cook for a further 10 minutes until the potatoes are soft.
  • Once the potatoes are cooked you're ready to plate up. I served mine with spring cabbage tossed in Tamari and sprinkled with toasted sesame seeds and some homemade bread to soak up the delicious juice.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !