Name: Hearty Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, sliced; 2 potatoes (Yukon gold or russet), cubed; 1 bell pepper, chopped; 1 zucchini or summer squash, sliced; 1 can (14.5 oz) diced tomatoes (or 2 cups fresh diced); 4 cups vegetable broth; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp dried oregano; 2 bay leaves; 2 cups chopped leafy greens (kale, spinach, or Swiss chard); Salt and pepper to taste; Optional: 1 can (15 oz) beans (cannellini, kidney, or chickpeas), drained and rinsed

I love how this Hearty Vegetable Stew brings warmth and nutrition in every spoonful. With tender vegetables simmered in a savory broth, it’s a comforting, wholesome meal perfect for chilly evenings or whenever I crave something nourishing.

Why You’ll Love This Recipe

I appreciate how versatile and satisfying this stew is. I can use whatever fresh or pantry-friendly veggies I have, and the slow simmering draws out deep flavors. It’s naturally hearty, vegan‑friendly, and easy to prep and rewarm—which makes it a go‑to for meal prepping and cozy dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion, chopped
garlic cloves, minced
carrots, diced
celery stalks, sliced
potatoes (Yukon gold or russet), cubed
bell pepper, chopped
zucchini or summer squash, sliced
diced tomatoes (fresh or canned)
vegetable broth
dried herbs (thyme, rosemary, oregano)
bay leaves
leafy greens (kale, spinach, or Swiss chard), chopped
salt and pepper
optional: beans (cannellini, kidney, or chickpeas) for added protein

Directions

I heat olive oil in a large pot over medium heat.
I sauté onion and garlic until fragrant and slightly softened.
I add carrots and celery, cooking a few more minutes until they begin to soften.
I stir in potatoes, bell pepper, and zucchini, ensuring everything is coated in oil.
I toss in diced tomatoes and pour in vegetable broth until the veggies are mostly covered.
I add dried thyme, rosemary, oregano, bay leaves, salt, and pepper.
I bring the stew to a gentle boil, then reduce heat to low and simmer for 20–25 minutes, until vegetables are tender.
I remove and discard the bay leaves, then stir in leafy greens and optional beans.
I simmer for another 5 minutes, taste, and adjust seasoning before serving.

Servings and timing

Makes 6 servings.
Prep time: 15 minutes
Cook time: 25–30 minutes

Variations

Root veggie boost: Add parsnips, turnips, or sweet potatoes for extra depth.
Spicy twist: Stir in red pepper flakes or a diced jalapeño for a kick.
Creamy version: Swirl in a splash of coconut milk or dairy cream just before serving for richness.
Italian flair: Add a Parmesan rind while simmering and finish with grated cheese.
Grain addition: Stir in cooked barley, farro, or brown rice for an even heartier meal.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat until bubbling, stirring occasionally. For freezing, I cool completely, then freeze in portions for up to 3 months. I thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth.

FAQs

What if I don’t have all the vegetables listed?

I often swap in what I have—like using sweet potatoes instead of regular potatoes, or green beans instead of zucchini. The stew stays delicious with whatever veggies I choose.

Can I make this in a slow cooker or Instant Pot?

Yes! In the slow cooker, I combine everything except leafy greens and cook on low for 6–7 hours or high for 3–4, adding greens in the final 15 minutes. For the Instant Pot, I sauté onion and garlic on sauté mode, add the rest, pressure cook on high for 5–7 minutes, then stir in greens after quick pressure release.

How do I thicken the stew?

I let it simmer uncovered for a few extra minutes to reduce the broth. Alternatively, I whisk in 1 tablespoon of cornstarch mixed with 1 tablespoon of water, stirring gently until it thickens.

Can I add beans for protein?

Absolutely. I add a can (about 15 oz) of drained beans during the last 5 minutes of cooking. It makes the stew even more filling and nutritious.

Is this vegan/vegetarian?

Yes! It’s naturally vegan and vegetarian as long as I use vegetable broth and skip any dairy additions.

Conclusion

I find this Hearty Vegetable Stew to be a comforting, nourishing staple that’s easy to adapt based on what I have on hand. It’s full of flavor, easy to prep, and makes delicious leftovers. I look forward to enjoying it all season long.