There’s something deeply comforting about a warm bowl of vegetable stew on a chilly day. This easy vegetable stew recipe is a perfect blend of fresh, wholesome ingredients simmered to perfection, delivering hearty flavors with every spoonful.
Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is designed to be straightforward and forgiving, making it accessible for cooks of all levels. Packed with vibrant vegetables and aromatic herbs, it’s a nourishing meal that satisfies both the body and soul.
This stew is ideal for meal prep or a cozy dinner, and it pairs wonderfully with crusty bread or rice. Plus, it’s fully customizable to suit your pantry and preferences, inviting you to experiment with different veggies and spices.
If you enjoy wholesome, plant-based meals, you’ll also love trying other recipes like our Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Veggie Quesadilla Recipe Indian Style Easy & Delicious.
Why You’ll Love This Recipe
This vegetable stew is a celebration of simplicity and nutrition. It comes together quickly using everyday ingredients but tastes like it simmered for hours.
The flavors develop beautifully as the vegetables soften and absorb the fragrant herbs and spices.
Healthy and wholesome: Loaded with fiber, vitamins, and minerals, this stew supports a balanced diet and leaves you feeling satisfied without heaviness. It’s naturally vegan and gluten-free, making it suitable for a variety of dietary needs.
Flexible and customizable: Don’t have every vegetable listed? No problem!
Swap in whatever you have on hand—zucchini, kale, or even frozen peas work wonderfully. You can also adjust spices to match your taste preferences.
Perfect for meal prep: This stew stores beautifully in the fridge and tastes even better the next day, making it ideal for busy weeknights or packed lunches.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing vegetables |
| Yellow onion | 1 medium, diced | |
| Garlic cloves | 3, minced | |
| Carrots | 3 medium, sliced | |
| Celery stalks | 2, sliced | |
| Potatoes | 2 medium, peeled and diced | Yukon gold or red potatoes work well |
| Green beans | 1 cup, trimmed and halved | Fresh or frozen |
| Diced tomatoes (canned) | 1 can (14.5 oz) | With juice |
| Vegetable broth | 4 cups | Low sodium preferred |
| Bay leaf | 1 leaf | |
| Dried thyme | 1 teaspoon | |
| Dried rosemary | 1/2 teaspoon | Crushed |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
| Fresh parsley | 2 tablespoons, chopped | For garnish |
Equipment
- Large pot or Dutch oven – for cooking the stew
- Cutting board and sharp knife – for chopping vegetables
- Wooden spoon or heat-safe spatula – for stirring
- Measuring spoons and measuring cups
- Ladle – for serving
- Bowls and spoons – for enjoying your stew
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for about 5 minutes or until translucent and fragrant.
- Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
- Stir in the carrots and celery, cooking for 5 minutes until they begin to soften.
- Add the diced potatoes and green beans to the pot. Stir well to combine all the vegetables.
- Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir to combine.
- Add the bay leaf, dried thyme, and dried rosemary. Season with salt and freshly ground black pepper according to your taste.
- Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 30-40 minutes, or until all the vegetables are tender and cooked through.
- Remove the bay leaf from the pot. Taste the stew and adjust seasoning if needed.
- Garnish with fresh chopped parsley just before serving to add a burst of freshness and color.
Tips & Variations
“For a thicker stew, mash a few of the potatoes against the side of the pot during the last 10 minutes of cooking.”
Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño in step 2 for a subtle heat boost.
Boost protein: Stir in a can of rinsed chickpeas or cooked lentils in the last 10 minutes to add protein and texture.
Use seasonal veggies: Feel free to swap in squash, zucchini, sweet potatoes, or kale depending on what’s fresh and available.
Fresh herbs: If using fresh thyme or rosemary, add them towards the end of cooking to preserve their flavor.
For a creamy stew: Stir in 1/2 cup of coconut milk or plant-based cream after cooking for a rich and velvety texture.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Fat | 5 g |
| Saturated Fat | 0.7 g |
| Sodium | 480 mg (varies with broth) |
| Vitamin A | 150% DV |
| Vitamin C | 40% DV |
| Iron | 10% DV |
Serving Suggestions
This vegetable stew is wonderfully versatile when it comes to serving. For a rustic and cozy meal, ladle the stew into bowls and serve with warm, crusty bread or garlic toast to soak up all the flavorful broth.
For a heartier option, pair it with steamed brown rice, quinoa, or even some creamy mashed potatoes. A crisp green salad or a side of roasted Brussels sprouts complements the stew nicely.
If you want to explore more plant-based comfort foods to accompany your stew, check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or enjoy a light dessert with the Vegan Chocolate Milk Recipe Easy and Delicious Guide.
Conclusion
This easy vegetable stew recipe is a true kitchen staple that brings warmth, nutrition, and deliciousness to your table with minimal effort. Perfect for busy weeknights or lazy weekend dinners, it’s a meal that nourishes both body and soul.
Its flexible nature means you can adapt it to suit seasonal produce, leftovers, or your personal taste preferences, making it a reliable go-to recipe year-round. We hope you enjoy making and sharing this wholesome stew with family and friends.
For more inspiring plant-based recipes, don’t forget to explore our collection of Vegan Cuban Recipes: Delicious Plant-Based Island Flavor or Veganomicon Recipes Online: Best Dishes to Try Today.
📖 Recipe Card: Easy Vegetable Stew
Description: A hearty and healthy vegetable stew packed with fresh veggies. Perfect for a quick and comforting meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen peas
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened.
- Add carrots, celery, potatoes, and zucchini; cook for 5 minutes.
- Pour in diced tomatoes and vegetable broth.
- Stir in thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Add frozen peas and cook for another 5 minutes.
- Adjust seasoning and serve hot.
Nutrition: Calories: 180 kcal | Protein: 5 g | Fat: 7 g | Carbs: 25 g
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