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Vegetable Stew Recipe

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★★★★★

5 from 66 reviews

This hearty vegetable stew is a comforting and nutritious dish packed with a variety of fresh vegetables simmered in a flavorful broth infused with herbs and spices. Perfect for a wholesome meal, it offers a delicious way to enjoy a medley of seasonal vegetables in a warming stew that pairs beautifully with crusty bread.

Ingredients

Scale

Vegetables

  • 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 cup frozen peas
  • 1/4 cup fresh parsley, chopped (for garnish)

Liquids & Canned Goods

  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce (optional for added depth)
  • 1 tablespoon lemon juice or vinegar (optional, for a bright finish)

Herbs & Spices

  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  1. Sauté Aromatics: 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.
  2. Add Root Vegetables: Add the carrots, celery, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally to begin softening the vegetables.
  3. Add Remaining Vegetables: Stir in the zucchini, bell pepper, mushrooms, and green beans. Continue cooking for another 5 minutes to combine flavors and lightly cook the vegetables.
  4. Add Liquids and Seasonings: Pour in the diced tomatoes with their juices and the vegetable broth. Add the dried thyme, rosemary, smoked paprika, bay leaves, and soy sauce if using. Stir everything well.
  5. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes until all vegetables are tender, stirring occasionally to prevent sticking.
  6. Finish Cooking: Add the frozen peas and cook for an additional 5 minutes. Remove the bay leaves. Adjust the seasoning with salt, pepper, and a splash of lemon juice or vinegar to brighten the flavors.
  7. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot alongside crusty bread for a complete, satisfying meal.

Notes

  • Using a variety of colorful vegetables adds both nutrition and visual appeal to the stew.
  • The soy sauce is optional but adds a nice umami depth to the dish.
  • Feel free to substitute any vegetables depending on seasonal availability or personal preference.
  • For a thicker stew, mash some of the potatoes against the side of the pot during simmering.
  • Leftovers keep well in the fridge for up to 3 days and also freeze nicely.
  • Can be made vegan and gluten-free by ensuring soy sauce is gluten-free or replacing it with tamari.

Keywords: vegetable stew, vegan stew, healthy vegetable stew, winter stew, vegetarian recipe, comforting stew

Find it online: https://nataliereeve.com/vegetable-stew-recipe/