Description
This hearty vegetable stew is such a comforting meal! With potatoes, carrots, mushrooms, peas, celery, and tomatoes, it’s so full of tasty flavor.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 2 medium potatoes, diced
- 1 medium zucchini, chopped
- 1 medium bell pepper, chopped (any color)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup mushrooms, sliced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon soy sauce (optional for added depth)
- 1 cup frozen peas
- 1⁄4 cup fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice or vinegar (optional, for a bright finish)
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Add the carrots, celery, and potatoes to the pot. Cook for 5–7 minutes, stirring occasionally.
3. Add the zucchini, bell pepper, mushrooms, and green beans. Stir everything together and cook for another 5 minutes.
4. Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir in the dried thyme, rosemary, smoked paprika, bay leaves, and soy sauce (if using).
5. Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 30–40 minutes until the vegetables are tender. Stir occasionally to prevent sticking.
6. Once the veggies are tender, add the frozen peas and cook for another 5 minutes. Remove the bay leaves. Adjust seasoning with salt, pepper, and a splash of lemon juice or vinegar for brightness.
7. Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for a complete meal.
Notes
This stew is highly customizable—add chickpeas, lentils, or other root vegetables as desired.
Leftovers taste even better the next day and can be refrigerated for up to 4 days.
Freezes well for up to 2 months; thaw overnight before reheating.
For a thicker stew, mash a few potatoes in the pot before serving.
Add red pepper flakes or hot sauce for a little kick.