Who doesn't love a good stew, especially with the weather turning cooler. This Mediterranean Vegan White Bean Stew With Capers and Dill is my favorite stew I have made lately.
I added various mediterranean flavors such as lemon, za'atar, harissa and capers. They all work so well together and make this stew so fresh tasting. This stew is made in one pot and so easy to make also.
I love cozy stews. For more yummy soup and stew recipes you need to try my harissa butterbean stew or my gochujang chickpea and rice stew.
Let's get into the recipe
Why you'll love this recipe
- It is easy to make and made in one pot.
- Thanks to the white beans it is higher in protein.
- It is full of veggies and fiber and super healthy for you.
Ingredients
- onion
- garlic
- celery
- white beans
- capers
- lemon
- harissa paste
- za'atar
- paprika
- salt
- pepper
- dill
- vegetable broth
- olive oil
Substitutions
- white beans - can be subbed with chickpeas.
- harissa - can be subbed with tomato paste (flavor will be altered).
- za'atar - can be subbed with oregano.
- dill - can be subbed with parsley or basil.
Storage instructions
The extra stew can be stored in a sealed container in your fridge for up to 3 days.
Recipe FAQ
Capers have a briny almost olive-like flavor.
Dill has powerful anti-inflammatory, anti-biotic and anti-asthmatic properties. In addition to this it is also high in vitamin C.
Recipe Pro-Tips
Everyone has different thickness preferences for stew so feel free to alter the amount of broth to meet your preferences.
Other vegan stew and soup recipes to try
If you make this Mediterranean Vegan White Bean Stew With Capers and Dill, please leave me a rating and review. This is the best way to support me!
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Mediterranean Vegan White Bean Stew With Capers and Dill
Ingredients
- 1 onion - finely chopped
- 4 cloves garlic - minced
- 4 stalks celery - finely chopped
- 2 green bell peppers - finely chopped
- 2 cans white beans - drained
- ¼ cup capers
- juice from 1 lemon only use half if you don't like a strong lemon flavor
- 2 tablespoon harissa paste can sub tomato paste
- 1 teaspoon za'atar sub oregano if you can't find za'atar
- 1 teaspoon paprika
- 2 teaspoon salt
- 1-2 teaspoon black pepper
- ½ cup dill - finely chopped
- 2-4 cups vegetable broth add more if you want a brothier stew
- 2 tablespoon olive oil for swirling on top
Instructions
- Heat oil in a large pot over medium heat. Add onion to the pot and cook for 8 minutes. Add garlic, pepper and celery to the pot and cook for 5 more minutes.
- Add all remaining ingredients to the pot. Swirl olive oil on top.
- Bring soup to a simmer and cook for 10-15 more minutes.
Mary says
We enjoyed this so much! It’s a great combination of flavors that we don’t normally use together. We will make it again, but probably with a little less dill.
Kristi says
Thank you Mary!
Az says
I came across this recipe over half a year ago when looking for a white bean stew and have made it several times since as it is delicious! What really makes it special for me is the flavour combination of dill, capers and harissa. Highly recommend and a low fodmap version omitting the garlic and onions is still super tasty.
Kristi says
Thank you Az!
John Mullery says
Needed a nice cold weather meal and this was perfect. Highly recommend for those cold winter nights.
Lex says
This was SO delicious!! I love how versatile the recipe is too. I used what I had on hand and made some swaps like pinto beans in place of white beans and sundried tomato paste and crushed red pepper flakes instead of harissa and it was still amazing. I also added some red lentils to make it a but more hearty. I will definitely make this again!
Kristi says
Thank you for trying lex!