Easy Healthy Vegetable Stew Recipe for Quick Nutritious Meals

When it comes to nourishing your body with wholesome, comforting food, nothing beats a hearty vegetable stew. This easy healthy vegetable stew recipe is perfect for busy weeknights or lazy weekends when you want something warm, delicious, and packed with nutrition.

Using fresh, seasonal vegetables and simple pantry staples, this stew comes together quickly and fills your kitchen with amazing aromas. The best part?

It’s not only vegan and gluten-free but also customizable based on what you have on hand. Whether you’re a seasoned home cook or a beginner, this recipe will become your go-to for a satisfying, nutrient-rich meal that’s as good for your body as it is for your soul.

Vegetable stew is a fantastic way to enjoy a variety of textures and flavors, from tender carrots and potatoes to vibrant greens and tomatoes. Plus, it’s a one-pot wonder that saves you on cleanup time.

Pair it with some crusty bread or a fresh salad, and you’ve got a complete meal that everyone will love. Ready to make this delicious and easy healthy vegetable stew?

Let’s dive into the recipe!

Why You’ll Love This Recipe

This vegetable stew is not just easy to prepare but also incredibly versatile. It’s perfect for anyone looking to add more vegetables into their diet without sacrificing flavor.

Here’s why this recipe stands out:

• Quick and Simple: Ready in under an hour with minimal prep.
• Nutritious and Filling: Loaded with fiber, vitamins, and plant-based protein.
• Customizable: Swap in your favorite veggies or whatever’s in season.
• Budget-Friendly: Uses affordable, everyday ingredients.
• Perfect for Meal Prep: Keeps well in the fridge or freezer for easy lunches and dinners.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 cup kale or spinach, chopped
• Fresh parsley, chopped for garnish (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Stir in the carrots, celery, and potatoes. Cook for 5 minutes, allowing the vegetables to soften slightly.
4. Add the diced red bell pepper, zucchini, and green beans. Stir well to combine all the ingredients.
5. Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir in the dried thyme, oregano, smoked paprika, salt, and pepper.
6. Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 30-35 minutes, or until the vegetables are tender and the flavors meld together.
7. About 5 minutes before serving, stir in the chopped kale or spinach. Cook until wilted, then taste and adjust the seasoning if needed.
8. Remove from heat, ladle the stew into bowls, and garnish with fresh parsley if desired.

Tips & Variations

“Feel free to add your favorite vegetables or whatever you have on hand to make this stew your own. Sweet potatoes, mushrooms, or even some cooked beans are great additions!”

• Make it heartier: Add 1 cup cooked lentils or chickpeas during step 5 for extra protein and fiber.
• Spice it up: Add a pinch of red chili flakes or a splash of hot sauce for a little kick.
• Use fresh herbs: Swap dried thyme and oregano with fresh rosemary or basil for a different flavor profile.
• Slow cooker option: Combine all ingredients except the greens in a slow cooker and cook on low for 6-8 hours. Add greens in the last 30 minutes.
• Make it creamy: Stir in 1/4 cup coconut milk or cashew cream just before serving for a richer texture.

Nutrition Facts

Serving Suggestions

This vegetable stew pairs beautifully with a variety of sides to make it a complete meal. Here are some ideas:

• Crusty whole-grain bread or a warm baguette to soak up all the juices.
• Brown rice or quinoa for extra protein and fiber.
• Simple green salad with lemon vinaigrette for a fresh contrast.
• Roasted garlic mashed potatoes to complement the stew’s flavors.
• Top with a dollop of plant-based yogurt or sour cream for creaminess.

Conclusion

This easy healthy vegetable stew recipe is an absolute winner for anyone craving a nourishing, flavorful meal that’s quick to make and delightful to eat. With its vibrant mix of vegetables and fragrant herbs, it provides a comforting bowl of goodness that warms you from the inside out.

The recipe is flexible enough to accommodate your favorite veggies or pantry staples, making it perfect for every season and occasion.

Whether you’re cooking for your family, meal prepping for the week, or simply looking for a tasty way to up your vegetable intake, this stew is sure to become a staple in your kitchen. For more inspiring plant-based recipes, be sure to check out A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and Best Vegetarian Recipes No Dairy for Delicious Meals.

Happy cooking and enjoy your wholesome vegetable stew!

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