Need a warming, easy, and delicious dish to hold you over until winter’s end? Make this slow cooker lima bean tomato stew! Aromatic with herbs, and satiating with its lima beans, potatoes, and rice, you’ll love this recipe.

A picture of two bowls of stew, next to an Instant Pot insert, on a light table top

Hey everyone! Took a lil’ blogging break there, after a very, very busy start to the new year. It’s almost been a month since Vegan Yack Attack’s Plant-Based Meal Prep has been out, and yet it feels like a small eternity. LOL! I’ve been SO, so impressed with what everyone is making from the book. So, thank you for tagging me (and the #VYAplantbasedmealprep hashtag) in your posts.

Image of man on the phone on a dirt road with park in the background

Currently, I’m house/dog-sitting for my parents in the VERY cold state of Michigan! I’ve been out here for a week so far, while Corey is now back home in Vegas. To be honest, I’m not used to being in snow for this long, and it’s a bit intimidating.

Three people pictured in front of a house in Michigan — Me with my parents

Image left: vegan grilled cheese on a plate with bowl of soup. Image right: snowy backyard with trees

But, I did make sure to make a few recipes for the blog before coming out here. The first recipe being this Slow Cooker Lima Bean Tomato Stew! It’s perfect for making during the week or meal prepping. Or, like in my case, making and then promptly freezing them in jars before leaving for 3 weeks. At least I’ll have some food ready to go for me when I get home!

Picture of dried lima beans, red potatoes, canned tomatoes and rice, on a cutting board

If you’ve read my blog for a while, then you may remember the Pantry Challenge I did a couple of years ago, before moving to Vegas. Putting together this slow cooker stew was a little like that! I have a TON of short grain brown rice, plus extra lima beans from a project, potatoes, and always canned tomatoes.

Two photos, side by side, of stew ingredients inside an Instant Pot insert

Pair all of that with the plentiful dried Greek oregano I dried from my old garden, and out comes a stew that is comforting but not overly heavy. Also, as you may see from the pictures, I used my Instant Pot on the slow cooker function here. But, you could definitely make a faster version of this soup using the pressure cooking function! I just haven’t done so, yet.

Now, here’s the slow cooker lima bean tomato stew recipe!

A picture of two bowls of slow cooker lima bean tomato stew, next to an Instant Pot insert, on a light table top

1 year: BBQ Quesadilla & Mac Review // 3 years: Dreamy Tangerine Chia Pudding // 4 years: Supreme Nacho Burger // 5 years: Cardamom Creme Brûlée // 6 years: Vanilla Almond Fig Granola // 7 years: Cheezy Soyrizo Bean Dip // 8 years: Vibrant 50/50 Juice

Yield: 4 to 6 servings

Slow Cooker Lima Bean Tomato Stew

Name: Slow Cooker Lima Bean Tomato Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 yellow onion, diced*; 1 pound (454 g) red potatoes, diced; 28 ounces (794 g) canned diced tomatoes; 2 cups (332 g) dried lima beans, rinsed**; 1/2 cup (100 g) short grain brown rice; 4 cloves garlic, minced; 1 tablespoon (1 g) dried Greek oregano; 1 teaspoon dried basil; 1 teaspoon onion powder; 1/2 teaspoon black pepper; Pinch of red pepper flakes; 1/2-1 teaspoon sea salt, divided; 1 quart (946 ml) vegetable broth; 2 cups (60 g) firmly packed baby spinach; 1 tablespoon (15 ml) lemon juice

Need a warming, easy, and delicious dish to hold you over until winter's end? Make this slow cooker lima bean tomato stew!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

1 yellow onion, diced*
1 pound (454 g) red potatoes, diced
28 ounces (794 g) canned diced tomatoes
2 cups (332 g) dried lima beans, rinsed**
1/2 cup (100 g) short grain brown rice
4 cloves garlic, minced
1 tablespoon (1 g) dried Greek oregano
1 teaspoon dried basil
1 teaspoon onion powder
1/2 teaspoon black pepper
Pinch of red pepper flakes
1/2-1 teaspoon sea salt, divided
1 quart (946 ml) vegetable broth
2 cups (60 g) firmly packed baby spinach
1 tablespoon (15 ml) lemon juice

Instructions

If you are using your Instant Pot/Multi-cooker as your slow cooker, I recommend sauteing the onion in a little vegetable broth before adding everything else. If using a crock pot/slow cooker, forgo this step.
Place onions, potatoes, tomatoes, lima beans, rice, garlic, oregano, basil, onion powder, black and red peppers, and 1/2 teaspoon of salt into a 6-qt. slow cooker. Stir to mix, then add vegetable broth and stir again.
Cook stew on high for 7 to 9 hours, or until the beans and potatoes are tender. Once done, stir in spinach until wilted and season with remaining lemon juice, salt, to taste. Add any other seasonings you see fit.
Serve hot, or transfer to 4 wide mouth jars, refrigerate for up to 7 days, or freeze for 6 months.

Notes

*A lot of variables can change the result of the recipe, if you don't think your slow cooker gets hot enough to cook down the onions more, try sauteeing them first.

**Also, depending on the size of your beans, you may need to pre-soak them to ensure that they are cooked through.

For an expedited version of this stew, cook at high pressure in a pressure/multi-cooker for 50 minutes using the same amount of ingredients listed.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgCarbohydrates: 57gFiber: 23gSugar: 26gProtein: 15g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

If you’re into this recipe, you’ll love my Roasted Cauliflower Tomato Soup, too! (below)

Bowls of cauliflower soup next to a pot, on a deep teal linen

And don’t forget to sign up for the newsletter to stay current with blog posts. The next recipe is a Mediterranean Sheet Pan Meal with Herbed Tahini Sauce! *Cue drooling*

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Spicy Jackfruit Chili - Vegan Yack Attack on the Go!

Tuesday 5th of December 2023

[…] Slow Cooker Lima Bean Tomato Stew […]

RJ McBeth

Friday 14th of April 2023

I’m curious: don’t the potatoes get overcooked when you add them with the dried beans?

Jackie @ Vegan Yack Attack!

I like how soft they get here, but it's also why you cut them into a larger chop. So when the outside is soft the starch thickens the stew but the inside is cooked through.

How To Slow Cook Lima Beans For The Best Flavor And Texture – LittleKitchenBigWorld

Monday 5th of September 2022

[…] Slow Cooker Lima Bean Tomato Stew – Vegan Yack Attack It has an aromatic flavor, as well as an appetite for potatoes, lima beans, and rice. This recipe is suitable for meal planning and can be prepared in the week. I’ll have some food on hand to eat when I get home. This is what I used my Instant Pot for in the slow cooker. You may be able to make a soup with even faster consistency by using the pressure cooking feature. If your slow cooker does not get hot enough to cook down the onions, many variables can affect the outcome of the recipe. […]

Peter

Sunday 7th of February 2021

I followed recipe to exact levels . Turns out that settings for 9 hrs on high may have been a misprint! Unfortunately it all burned . Had to throw it out! Perhaps 8hrs on low may have been more appropriate suggestion . Thank you

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Monday 30th of March 2020

[…] Slow Cooker Lima Bean Tomato Stew from Vegan Yack Attack is aromatic with herbs, and satiating with its lima beans, potatoes, and rice, a recipe made with pantry staples that is sure to satisfy. […]