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Hearty Vegetable Stew

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This Hearty Vegetable Stew is a comforting, nutrient-rich dish filled with tender vegetables in a savory broth—perfect for cozy evenings or nourishing meals any time of year.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

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

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sautéing until fragrant and softened.
  3. Add carrots and celery, cooking for another 3–4 minutes.
  4. Stir in potatoes, bell pepper, and zucchini; coat with oil.
  5. Add diced tomatoes and pour in vegetable broth to mostly cover the vegetables.
  6. Stir in thyme, rosemary, oregano, bay leaves, salt, and pepper.
  7. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes until vegetables are tender.
  8. Remove bay leaves, stir in leafy greens and optional beans, and simmer 5 more minutes.
  9. Taste and adjust seasoning before serving.

Notes

  • Use any mix of seasonal or pantry vegetables you have on hand.
  • Add red pepper flakes or jalapeño for a spicy twist.
  • Stir in coconut milk or dairy cream for a creamy version.
  • Drop in a Parmesan rind while simmering for extra umami flavor.
  • Include cooked grains like barley, farro, or brown rice to make it heartier.

Nutrition