There’s something undeniably comforting about a bowl of hearty vegetable stew simmering away on the stove. Whether you’re craving a cozy meal on a chilly evening or searching for a nourishing dish that brings together the best of the season’s produce, this vegetable stew recipe is truly a standout.
It’s rich, wildly flavorful, and brimming with vibrant vegetables, beans, aromatic herbs, and a perfectly seasoned broth. What makes this recipe the best?
It’s adaptable, easy to prepare, and guaranteed to satisfy vegans, vegetarians, and omnivores alike.
This stew is a celebration of color and nutrition, blending classic root vegetables with verdant greens and creamy potatoes for an inviting, all-in-one meal. Plus, you can enjoy it solo, serve it with crusty bread, or pair it with your favorite grains.
If you’ve been searching for a go-to vegetable stew recipe that’s both wholesome and deeply delicious, you’ve just found your new favorite!
Why You’ll Love This Recipe
- Hearty & Filling: Loaded with beans, potatoes, and a rainbow of vegetables, this stew is a meal in itself.
- Easy to Make: Simple steps and minimal prep make it weeknight friendly.
- Customizable: Swap in your favorite veggies or use what’s in season for endless variety.
- Meal Prep Friendly: Stores well and tastes even better the next day!
- Nutritious & Vegan: 100% plant-based, packed with fiber, vitamins, and minerals.
- Freezer Friendly: Make a big batch and freeze portions for busy days.
This recipe is the perfect answer when you want something both good-for-you and deeply satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 large |
| Carrots, peeled and sliced | 2 medium |
| Celery stalks, sliced | 2 |
| Garlic cloves, minced | 4 |
| Russet potatoes, peeled and cubed | 2 medium |
| Sweet potato, peeled and cubed | 1 medium |
| Red bell pepper, diced | 1 |
| Zucchini, diced | 1 medium |
| Canned diced tomatoes (no salt added) | 1 can (14 oz) |
| Vegetable broth (low sodium) | 5 cups |
| Cannellini or white beans, drained and rinsed | 1 can (15 oz) |
| Bay leaf | 1 |
| Thyme (dried or fresh) | 1 teaspoon dried or 1 tablespoon fresh |
| Rosemary (dried or fresh) | 1 teaspoon dried or 1 tablespoon fresh, minced |
| Smoked paprika | 1 teaspoon |
| Kale or spinach, chopped | 2 cups |
| Lemon juice (freshly squeezed) | 1 tablespoon |
| Salt and black pepper | To taste |
| Fresh parsley, chopped (for garnish) | 2 tablespoons |
Optional: Add a pinch of red pepper flakes for heat, or a splash of balsamic vinegar for extra depth.
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Chef’s knife and cutting board
- Wooden spoon or heatproof spatula
- Ladle
- Measuring cups and spoons
- Can opener
- Colander (for rinsing beans and vegetables)
- Peeler (for potatoes and carrots)
- Optional: Immersion blender for thicker texture
Instructions
- Prep all your vegetables. Dice the onion, slice the carrots and celery, mince the garlic, and cube the potatoes and sweet potato. Dice the bell pepper and zucchini, chop the greens, and rinse and drain the beans.
- Heat the olive oil in your Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery with a pinch of salt. Sauté for 6-8 minutes, stirring occasionally, until softened and aromatic.
- Add the garlic and cook for 1 minute, just until fragrant. Then stir in the cubed potatoes, sweet potato, bell pepper, and zucchini. Sauté for another 3-4 minutes.
- Add the tomatoes and flavorings. Pour in the canned diced tomatoes (with their juices), vegetable broth, bay leaf, thyme, rosemary, and smoked paprika. Stir to combine.
- Bring to a boil, then reduce heat to a gentle simmer. Partially cover and cook for 20 minutes, stirring occasionally.
- Add the beans and greens. Stir in the cannellini beans and chopped kale or spinach. Simmer uncovered for another 10-15 minutes, or until potatoes are fork-tender and greens are wilted.
- Taste and adjust seasoning. Remove the bay leaf. Add salt, pepper, and lemon juice. For more depth, add a splash of balsamic vinegar or extra herbs if desired.
- Optional: For a thicker, rustic stew, use an immersion blender to blend a cup or two of the stew directly in the pot, then stir well.
- Serve hot, garnished with fresh parsley, extra black pepper, and a drizzle of olive oil if desired. Enjoy with warm, crusty bread or over cooked grains.
Tips & Variations
“Don’t be afraid to switch up the veggies – this stew is incredibly forgiving!”
- Swap beans: Use chickpeas, kidney beans, or lentils for a different twist.
- Try other greens: Swiss chard, collards, or even cabbage can replace kale or spinach. If you love leafy greens, check out our Vegetarian Swiss Chard Recipes for Healthy Meals.
- For a creamy finish: Stir in a spoonful of vegan yogurt or coconut cream just before serving.
- Add grains: Cooked farro, barley, or brown rice can be added to make the stew even heartier.
- Make it spicy: Add red pepper flakes or a diced jalapeño with the onions for a gentle kick.
- Use a slow cooker: For hands-off cooking, add everything except the greens to your slow cooker and cook on low for 6-8 hours, then stir in the greens before serving. If you love slow cooker recipes, see our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
- Bulk it up: Add frozen peas, corn, or green beans in the last 10 minutes of simmering.
- Flavor boost: Finish with a splash of soy sauce or tamari, or a sprinkle of nutritional yeast for umami flavor.
- Make ahead: This stew tastes even better the next day as flavors develop. Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Tip: “Letting the stew rest for 20 minutes after cooking enhances its flavor even more!”
Nutrition Facts
| Nutrient | Per Serving (1/6 of recipe) |
|---|---|
| Calories | 240 |
| Protein | 7g |
| Fat | 5g |
| Carbohydrates | 42g |
| Fiber | 10g |
| Sugar | 8g |
| Sodium | 480mg |
| Vitamin A | 120% DV |
| Vitamin C | 60% DV |
| Calcium | 10% DV |
| Iron | 15% DV |
Note: Nutrition values are approximate and will vary based on specific ingredients and additions.
Serving Suggestions
- Crusty Bread: Serve with a thick slice of sourdough or a loaf from our Vegan Bread Machine Recipe for Soft, Delicious Loaves for the ultimate dunking experience.
- Over Whole Grains: Ladle over brown rice, farro, or quinoa for extra heartiness.
- With a Fresh Salad: Pair with a bright green salad tossed in lemon vinaigrette.
- Next to Dips: Enjoy with a side of our Lipton Vegetable Dip Recipe: Easy Party Favorite and veggie sticks for a colorful, crowd-pleasing spread.
- For a Cozy Meal: Enjoy this stew as a main with a side of roasted seasonal vegetables.
- Lunchbox Ready: Pack leftovers in a thermos for a satisfying lunch at work or school.
- With Vegan Cheese: Sprinkle with vegan parmesan or nutritional yeast for a cheesy finish.
- Alongside Grilled Sandwiches: Serve with grilled vegan cheese or hummus sandwiches for a classic combo.
Leftover stew makes a fantastic base for a veggie shepherd’s pie or can be spooned over baked potatoes for a satisfying twist!
Conclusion
This best vegetable stew recipe is proof that wholesome food can be exciting, flavorful, and deeply satisfying. Whether you’re new to plant-based cooking or a seasoned veggie lover, you’ll appreciate the layers of taste and texture in every spoonful.
The real magic of this stew is its flexibility; use what you have, make it your own, and savor the comfort of a home-cooked meal that does more than just fill you up.
Looking for more ways to enjoy veggies? Try our Low Calorie Vegetable Soup Recipe for Healthy Eating for a lighter option, or explore international flavors with our Peruvian Vegetable Recipes for Flavorful Healthy Meals.
No matter your mood or the season, this stew is sure to become a staple in your kitchen. Here’s to cozy bowls, happy hearts, and vibrant, veggie-packed meals!
📖 Recipe Card: Best Vegetable Stew
Description: A hearty and flavorful vegetable stew packed with nutritious ingredients. Perfect for a cozy dinner and easy to customize with your favorite veggies.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add potatoes, zucchini, and bell pepper. Cook for 3 minutes.
- Pour in diced tomatoes and vegetable broth.
- Add thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Check vegetables for tenderness and adjust seasoning if needed.
- Serve hot.
Nutrition: Calories: 180 kcal | Protein: 4 g | Fat: 6 g | Carbs: 30 g
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