Vegetable stew is a classic comfort food that can be made with a variety of fresh and seasonal vegetables! The vegetables are simmered to perfection, resulting in a hearty and flavorful meal. This hearty stew is chunky, filling, and tasty. It is loaded with nutritious ingredients and delicious flavors!
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Why You’ll Love This Recipe
Here are just a few reasons why you will love this vegetable stew recipe.
- It is easy to make and requires only simple ingredients.
- This vegetable soup is healthy and nutritious. It is packed with vitamins, minerals, and fiber.
- This easy stew recipe is versatile and can be customized to your liking with different vegetables, herbs, and spices.
- It is affordable and a great way to use up leftover vegetables.
- This veggie stew is delicious and comforting, perfect for a cold day.
- We love making this on a Sunday for dinner and eating leftovers all week long.
- This stew is vegan and vegetarian, but feel free to add in your choice of protein. Chicken, beef, steak, and bacon all work well.
- This recipe is naturally Paleo, grain-free, gluten-free, dairy-free, egg-free, vegan, vegetarian, and sugar-free.
- Check out this Lentil Sweet Potato Stew for another hearty dinner recipe!
Ingredients & Substitutes
Scroll down to the recipe card for the full vegetable stew recipe!
Olive oil helps cook the veggies and garlic. Feel free to use avocado oil instead.
Onion, carrots, celery, bell peppers, zucchini, and yellow squash add flavor, freshness, and nutrients. Feel free to customize this stew recipe and add in different veggies.
Garlic cloves add a delicious garlicky flavor.
Diced tomatoes add moisture. Add in the juices from the can as well.
Vegetable broth is the base of this stew. If you are not vegan, feel free to use chicken broth or beef broth.
Add flavor with thyme, rosemary, salt, and pepper.
In addition, green beans and spinach add color and flavor. Feel free to use kale instead.
Lastly, garnish with fresh herbs. We love fresh parsley and basil.
Taste & Texture
This vegetable stew is rich and flavorful. It has a naturally slightly sweet and savory taste.
The vegetables are cooked until tender but still retain a bit of their bite.
Overall, this veggie stew is hearty, fresh, and delicious!
How to Make
Step 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 2 to 3 minutes until it becomes translucent.
Step 2
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 3
Stir in the diced carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Step 4
Add the diced potatoes, zucchini, and yellow squash to the pot. Cook for another 5 minutes, stirring occasionally.
Step 5
Pour in the diced tomatoes (with their juice), vegetable broth, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
Step 6
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15 to 20 minutes or until the potatoes and other vegetables are tender.
Step 7
Add the frozen peas, green beans, and chopped spinach or kale to the pot. Simmer for an additional 5 to 7 minutes until these greens are cooked and the stew is heated through.
Step 8
Taste and adjust the seasoning with more salt and pepper if needed.
Step 9
Ladle the healthy vegetable stew into bowls, garnish with fresh basil, and serve hot.
Expert Tips for Success
Here are a few expert tips and tricks for making the best vegetable stew.
Use a variety of vegetables for the best flavor and texture.
Cut the vegetables into uniform pieces so they cook evenly.
Don’t overcrowd the pot when browning the vegetables. Cook them in batches if necessary.
Adjust the seasonings to your liking.
Let the stew simmer for at least 15 minutes to allow the flavors to develop.
Flavor Variations & Add-Ins
This vegetable stew recipe is very versatile and can be customized to your liking. Here are a few ideas for flavor variations and add-ins.
Add different herbs and spices, such as curry powder, chili powder, or dried oregano.
Add a splash of red wine or balsamic vinegar to the broth for added depth of flavor.
Add a dollop of pesto or yogurt to each serving for extra creaminess and flavor.
Add cooked beans or lentils to the stew for a boost of protein.
Add cooked grains, such as quinoa or brown rice, to the stew for a hearty and satisfying meal.
How to Serve & Store
Vegetable stew can be served on its own or with a side of crusty whole wheat bread, brown rice, or quinoa.
Great for a holiday dish, potluck, or gathering.
Vegetable stew can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, simply thaw overnight in the refrigerator or heat on the stovetop over medium heat until warmed through.
Frequently Asked Questions (FAQs)
Absolutely! Frozen vegetables are a convenient and viable option, especially when certain produce is out of season.
Vegetable stew is inherently gluten-free, but always check the labels of store-bought broths or any added sauces to ensure they meet your dietary needs.
If you prefer a thicker consistency, consider blending a portion of the cooked vegetables and broth before reintegrating them into the stew, or use a gluten-free thickening agent like cornstarch or arrowroot powder.
Hearty root vegetables like carrots, potatoes, and sweet potatoes are good in stew.
Vegetable soup is a liquid-based dish with vegetables, while vegetable stew is a thicker dish with larger chunks of vegetables. In other words, vegetable soup has more liquid than vegetable stew.
Equipment Needed
Large Nonstick Skillet: This big nonstick pan is large enough for this healthy stew recipe.
You May Also Enjoy
- Chickpea Farro Stew
- Chicken Spaghetti
- Slow Cooker Steak Chili
- Homemade Chicken Pot Pie
- Green Vegetable List
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Vegetable Stew
Ingredients
- 2 tbsp olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 bell pepper (diced (any color))
- 2 cups diced potatoes
- 1 zucchini (diced)
- 1 yellow squash (diced)
- 14 ounces diced tomatoes
- 4 cups vegetable broth
- 2 tsp dried thyme
- 1 tsp dried rosemary
- salt (to taste)
- black pepper (to taste)
- 1 cup frozen peas
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 2 cups spinach or kale (chopped)
- fresh parsley or basil (for garnish)
Instructions
- First, in a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 2 to 3 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the diced carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the diced potatoes, zucchini, and yellow squash to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in the diced tomatoes (with the juice), vegetable broth, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15 to 20 minutes or until the potatoes and other vegetables are tender.
- Add the frozen peas, green beans, and chopped spinach or kale to the pot. Simmer for an additional 5 to 7 minutes until these greens are cooked and the stew is heated through.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Finally, ladle the healthy vegetable stew into bowls, garnish with fresh basil, and serve hot!
Notes
- This recipe can be customized. Add in more or less of your favorite veggies.
- Continue simmering until the veggies are tender, but not mushy.
- Store any leftovers in the fridge for up to 4 days.
- Reheat on the stovetop.
