Slow Cooker Lima Bean Tomato Stew

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

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.

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

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

Slow Cooker Lima Bean Tomato Stew

Slow Cooker Lima Bean Tomato Stew

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve hot, or transfer to 4 wide mouth jars, refrigerate for up to 7 days, or freeze for 6 months.


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.

Nutrition Information:
Yield: 6 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.

Did you make this recipe?

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

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*

9 Comments on “Slow Cooker Lima Bean Tomato Stew

  1. Sounds amazing. My mom is coming to visit this weekend and is a huge Lima bean fan. Can I use any type of rice (long or short grain, white or brown)?

    • I do think almost any grain will work, but will say that white rices may not hold their shape all that much since they don’t have hulls. So they may “melt” into the stew, and not have much texture.

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  3. This was super yummy – thank you!! 🙂 I made it in my Instant Pot and completely forgot to put the spinach in at the end, but it was a great easy recipe 🙂

    • Hey Jerilyn, I’m so stoked to hear that!! The flavor isn’t going to be too effected by the spinach anyway. 😉

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  5. I don’t own an Instant Pot, but maybe that’s the way to go. Or soak the beans overnight. I was disappointed in this because the beans didn’t cook after 8 hours on high. In fact, when I reheated on low for 3 hours the next day, they were still far too solid. Mine also had that tinny taste because the onion wasn’t sauteed first. The flavor was good enough that I’ll definitely make it again, but I’ll soak the beans and sweat the aromatics.

    • Hey Suzy! I’m so sorry to hear that! Does your slow cooker have a high setting? In my experience, even that can be pretty different from cooker to cooker. I’ll add a note to pre-soak, if short on time, or unsure of how hot the cooker gets!

      Edited to add: Given that you said the onions ended up tasting tinny, it sounds like the setting just doesn’t get hot enough on the cooker. Mine had a teeny bit of a crunch, but the flavor wasn’t overwhelming.

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