Description

A hearty and comforting easy vegetable stew recipe packed with wholesome vegetables, perfect for busy weeknights or a nourishing meal. Adaptable and simple to make.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika (optional, for depth)
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 cup peeled and cubed potatoes (Yukon Gold or red potatoes work well), about 1 medium potato
1 cup fresh or frozen green beans, trimmed and cut into 1-inch pieces
1 cup frozen corn
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 bay leaf
Optional additions: 1 cup chopped zucchini, 1 cup chopped bell pepper (any color), 1 cup canned chickpeas (rinsed and drained), 1 cup cooked lentils
For serving: Fresh parsley, chopped; crusty bread

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
2. Add the minced garlic, dried thyme, dried rosemary, and smoked paprika (if using). Cook for another minute until fragrant, stirring constantly. Be careful not to burn the garlic.
3. Pour in the vegetable broth and add the undrained diced tomatoes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
4. Add the cubed potatoes and the bay leaf to the pot. Bring back to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, or until the potatoes are beginning to soften.
5. Stir in the green beans and corn. If you’re adding any optional vegetables like zucchini or bell pepper, this is a good time to add them as well. Continue to simmer, covered, for another 10-15 minutes, or until all the vegetables are tender but not mushy.
6. Remove the bay leaf. Stir in the salt and pepper, tasting and adjusting as needed. If you are adding chickpeas or lentils, stir them in now and let them heat through for a few minutes.
7. Serve hot, garnished with fresh parsley if desired, alongside crusty bread for dipping.

Notes

Store cooled stew in airtight containers in the refrigerator for 3-4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Leftovers can be boosted with protein, served over grains, used as a filling, or transformed into soup.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup/Stew
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 180-250 kcal (depending on added vegetables and broth sodium)
Sugar: Approx. 8-15g
Sodium: Varies significantly based on broth and added salt
Fat: Approx. 6-10g
Carbohydrates: Approx. 25-40g
Fiber: Approx. 7-12g
Protein: Approx. 5-8g