Bean & Veg Bone Broth Stew

This hearty bean & veggie bone broth stew is the ultimate comfort meal – warming, grounding and deeply nourishing. Packed with slow-simmered root vegetables, creamy butter beans, and vibrant cavolo nero, it’s rich in flavour while still feeling light and wholesome. The blend of smoked paprika, cumin and turmeric adds gentle spice and depth, making each spoonful feel cosy and satisfying. Perfect for batch cooking on a Sunday or enjoying on a chilly evening, this stew supports your body with goodness while feeling like a proper hug in a bowl.

Serves: 4

Ingredients

• 1 tbsp olive oil

• 1 large onion, diced

• 2 celery sticks, sliced

• 1 leek, sliced

• 2 carrots, diced

• 2 small/medium beetroots, peeled + diced

• 2–3 garlic cloves, crushed

• One big jar of Bold Beans (butter beans or chickpeas work beautifully), drained

• 1 bunch cavolo nero, chopped

• 750ml Freja chicken or vegetable stock

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp dried thyme or oregano

• Pinch of chilli flakes (optional)

• Salt & black pepper

Method

• Heat the olive oil in a large pot. Add the onion, celery, leeks and garlic. Sauté until soft

• Stir in the carrots and beetroot. Sprinkle over the smoked paprika, cumin, turmeric, thyme, chilli flakes, salt + pepper. Mix well, cooking for 2–3 minutes.

• Pour over the stock, bring to a simmer, then reduce heat and cook for 20 minutes until the vegetables start to soften.

• Add the Beans and chopped cavolo nero. Simmer for another 10–15 minutes until everything is tender and the stew is rich and thick.

• Finish with a squeeze of lemon, fresh parsley and a drizzle of olive oil.

• Serve with crusty sourdough or brown rice.