I just put on a pot of my favorite vegetable stew, and I can’t wait to dig in.
I love how the flavors meld together as it simmers. The herbs, broth, and tender veggies are just to die for!
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Packed with plant-based goodness, it’s as nourishing as it is comforting.
Finish with a sprinkle of parsley and a squeeze of lemon to make it pop. Oh, and don’t forget the crusty bread to sop up that tasty broth!
Why You'll Love This Vegetable Stew
Comfort in a Bowl: Who says comfort food can't be healthy? Hearty and wholesome, this stew nourishes the body and the soul!
Budget-Friendly: Using affordable, readily available ingredients, this vegan stew is easy on the wallet. And it’s darn tasty, too!
Versatile: I love how this recipe lets me use up any veggies I have on hand. You can adjust the herbs, spices, and seasonings too.
Meal-Prep Magic: Make a large batch now and enjoy delicious, homemade meals later. You save time on your meal prep day and reduce weeknight dinner stress.
Ingredients
- Onion and Garlic: Essential aromatics add depth to the broth.
- Carrots, Celery, Potatoes: The perfect trio! These sturdy veggies are a must for stews. They add heartiness and yumminess.
- Zucchini, Bell Pepper, Green Beans, Mushrooms: The more veggies, the better! Each brings its unique taste and texture. Feel free to use what you have on hand.
- Canned Diced Tomatoes: They make the broth even more flavorful.
- Vegetable Broth: The soul of the stew! It forms the foundation, suspending all those veggies in brothy goodness.
- Dried Thyme, Dried Rosemary, Smoked Paprika, Bay Leaves: Flavor enhancers add more depth and complexity.
- Salt and Pepper: Add to taste to enhance all the flavors.
- Frozen Peas: For adding delightful bursts of sweetness to every bite.
- Fresh Parsley: It adds a pop of color and freshness as a garnish.
- Soy Sauce and Lemon Juice or Vinegar (optional): Use soy sauce for umami and lemon or vinegar for acidity to elevate all the flavors.
How to Make Vegetable Stew
This cozy vegetable stew is a cold-weather must! It’s nourishing, satisfying, and easy as can be.
1. Sauté the aromatics. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes. Stir in the minced garlic and cook for 1 minute.
2. Add the root veggies. Add the carrots, celery, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally.
3. Add the other veggies. Add the zucchini, bell pepper, mushrooms, and green beans. Stir and cook for another 5 minutes.
4. Add the tomatoes and broth. Pour in the canned diced tomatoes and the vegetable broth. Stir in the dried thyme, rosemary, smoked paprika, bay leaves, and soy sauce.
5. Simmer. Bring to a boil, then reduce to low heat. Cover the pot and simmer for about 30-40 minutes.
6. Finish. Add the frozen peas and cook for another 5 minutes. Remove the bay leaves. Add lemon juice or vinegar.
7. Serve. Garnish with fresh parsley. Serve immediately.
Tips for the Best Vegetable Stew
Vegetable stew is one of the easiest things in the world to make. It’s super flexible and very forgiving.
Still, if you want to take it up a notch, follow these tips:
- Keep things uniform. Cut the veggies a similar size for even cooking.
- Season to taste. Taste and adjust the seasoning as you go. Also, add a little bit at a time. You can always add more later.
- Thicken it up. For a thicker stew, you can mash a few pieces of potato in the pot. You can also add a slurry of 1 tablespoon of cornstarch mixed with water.
- Dial up the heat. For a spicer version, add diced chili peppers, cayenne pepper, or red pepper chili flakes.
- Experiment and have fun. Try different veggies, herbs, spices, or flavorings to create unique variations. Sweet potatoes, spinach, tomato paste, and canned beans are some ideas. You can also top it off with sour cream or Parmesan cheese. Yum!
How to Store
What I love about this soup is it serves a crowd. There’s plenty for seconds, or you can save the leftovers for later.
To Store: Place cooled leftovers in an air-tight container. Refrigerate for up to 5 days. For the best flavor and texture, consume within 3 days.
To Freeze: Transfer cooled leftovers to a freezer-safe container or bag, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm in a pot over medium heat, stirring occasionally, until heated through. Microwave individual portions in 1-minute intervals, stirring between each
Vegetable Stew
6
servings20
minutes1
hour203
kcalThis hearty vegetable stew is such a comforting meal! With potatoes, carrots, mushrooms, peas, celery, and tomatoes, it's so full of tasty flavor.
Ingredients
3 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 medium carrots, sliced into rounds
2 stalks celery, chopped
2 medium potatoes, diced
1 medium zucchini, chopped
1 medium bell pepper, chopped (any color)
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup mushrooms, sliced
1 can diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
2 bay leaves
Salt and pepper to taste
1 tablespoon soy sauce (optional for added depth)
1 cup frozen peas
1/4 cup fresh parsley, chopped (for garnish)
1 tablespoon lemon juice or vinegar (optional, for a bright finish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the carrots, celery, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally.
- Add the zucchini, bell pepper, mushrooms, and green beans. Stir everything together and cook for another 5 minutes.
- Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir in the dried thyme, rosemary, smoked paprika, bay leaves, and soy sauce (if using).
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 30-40 minutes until the vegetables are tender. Stir occasionally to prevent sticking.
- Once the veggies are tender, add the frozen peas and cook for another 5 minutes. Remove the bay leaves. Adjust seasoning with salt, pepper, and a splash of lemon juice or vinegar for brightness.
- Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for a complete meal.
6 Comments
Great recipe, I didn’t have any zucchini, but I did add some lentils and it turned out great. Thank you for sharing.
I had to leave out the zucchini and mushrooms, cut up some grape tomatoes and added tomato sauce to make up for the diced tomatoes and used 3 cups of beef stock with 1 cup of water. And, 1 can of northern beans for protein. Turned out perfectly!!! I always add a bit extra of all the veggies and extra spices like garlic powder or parsley because I love chunky, heart soup!!! This fit the bill!!! Paired with a small size (1/2 of a 1/2)roast beef with Swiss grilled sandwich and a great dinner on a snowy night!!
Great recipe. I used cumin along with the smoked paprika (I wasn’t going to add any salt or pepper and so I wanted to give it stronger seasoning.) Using this combo, I found it oddly bitter and so I cooked some sweet potato and added that with the water it was cooked in and it was wonderful. (I know that changes the recipe but it is the sort of recipe that can be easily modified to fit personal preference or availability which is what makes it such a good recipe!)
Made this and added extra veggies not already mentioned. It turned out delicious! Thanks!
This recipe helped me to use up leftovers in my refrigerator. I am very pleased with the results. Tastes delicious.
Yes ma’am!
This recipe is EXCELLENT for using up leftovers! <3