Vegetable Stew

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When I say this vegetable stew hits the spot, I mean it. It’s the kind of meal I throw together when I’ve got a bunch of veggies that need to be used up and a night where I just need something warm and filling without a lot of effort. Mushrooms, fire-roasted tomatoes, and the usual suspects like onions, carrots, and celery all team up to make a rich, savory bowl of goodness. Plus, it’s a one-pot deal, so I’m not stuck scrubbing dishes for half the night. Win-win, right?

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Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian, with an easy swap to make it vegan
Key Flavor: Savory, with a rich, fire-roasted tomato kick
Skill Level: Easy

Why This is So Good

• So hearty, you’ll forget it’s meatless: This stew is packed with chunky veggies that’ll actually fill you up.
• Use what you’ve got: This is the perfect “clean out the fridge” recipe—just toss in whatever veggies are hanging around.
• No sink full of dishes: It all comes together in one pot, so cleanup is quick and painless.

Ingredients to make homemade vegetable stew

• Mushrooms: Mushrooms are the bulk of this veggie stew and add richness and a meat-like texture.
• Other vegetables: I fill this stew up heartily with a combination of garlic, onions, carrots, celery, and potatoes.
• Herbs and spices: Fresh thyme adds an earthy, slightly lemony flavor to the stew seasoned with salt and pepper to taste.
• Tomato paste: A key ingredient for adding depth of flavor to this vegetable stew.
• Crushed tomatoes: Opt for the fire-roasted crushed tomatoes because they equal more flavor! If you can’t find them in a store near you, regular diced tomatoes will work perfectly here.
• Vegetable broth: I love making my vegetable stock and broth from scratch and freezing it until needed. What’s really fun about this stew recipe is using premade homemade broth and then saving all the vegetable scraps from this recipe to add to a new vegetable stock batch.

Popular Additions

• Beans for protein: I like to throw in a can of chickpeas or white beans if I want to make it extra filling.
• Leafy greens: Got some spinach or kale about to wilt? Toss it in during the last few minutes of cooking. It’s an easy way to sneak in more veggies.
• A little heat: If you’re into spice, a pinch of red pepper flakes or a dash of hot sauce goes a long way.
• Swap the herbs: If you’re out of thyme, no biggie. Rosemary or even a bay leaf works just as well.
• Make it creamy: Sometimes, I’ll stir in a splash of coconut milk or even a little Greek yogurt at the end.
• Cheese, because why not?: A sprinkle of parmesan (or your favorite vegan cheese) right before serving takes it to another level.

How to Make Vegetable Stew in One Pot

Tips for making The Best vegetable stew

1. Cook down the vegetables. The first step of sauteeing the onions and mushrooms is what starts building the base of your stew. Give them enough time to release their sugars and caramelize before moving on to the next step.
2. Make in an Instant Pot. You follow the same basic steps as this stovetop vegetable stew recipe but use the instant pot instead. Set it to saute to cook the vegetables, secure and lock the lid, set it to manual/pressure cook on high, and adjust the time to 5 minutes. Once the timer stops, allow it to release the pressure naturally for about 10 minutes, and then use the quick release.
3. Layer your seasoning: Add salt and pepper at different stages as you cook. This helps build flavor instead of dumping it all in at the end.
4. Cut veggies evenly: Try to keep your potatoes, carrots, and celery roughly the same size so they cook evenly. No one wants mushy carrots next to half-raw potatoes!
5. Use good broth: The broth is the backbone of your stew, so go for a quality low-sodium veggie broth—or make your own if you’re feeling ambitious.
6. Don’t skimp on the tomato paste: It might seem like a small thing, but cooking it for a minute before adding the broth really deepens the flavor.
7. Let it simmer: Stews get better the longer they simmer, so don’t be afraid to let it hang out on the stove a little longer if you have the time.
8. Finish with fresh herbs: A sprinkle of parsley or thyme at the end brightens up the whole dish and makes it taste fresh and balanced.

What to Pair with Your Chunky Vegetable Stew

• Homemade Croutons
• Herb Skillet Rolls
• Olive Oil Garlic Bread
• Garlic Knots
• Homemade Flatbread

Frequently Asked Questions

More Vegetarian Soup Recipes:

• Spinach Tomato Tortellini Soup
• Roasted Butternut Squash Soup
• Hearty Black Bean Chili
• Orzo Soup with Zucchini
• Lemon Vegetable Rice Soup
• Creamy Roasted Red Pepper Soup
• Baked Feta Tomato Soup
• Mushroom Wild Rice Soup
• Red Curry Soup with Noodles
• Creamy Vegetable Soup

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Review

Vegetable Stew

My vegetable stew is made in one pot with classic vegetable pairings potatoes, mushrooms, carrots, onions and celery. Plus add whatever else in the fridge!

5 from 372 votes

Author Yumna Jawad

Servings 6 servings

Course Soup

Calories 196

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

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Ingredients

  

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• ▢ 2 tablespoons olive oil
• ▢ 1 onion chopped
• ▢ 2 (8-ounce) packages baby bella mushrooms sliced
• ▢ 3 carrots sliced
• ▢ 3 celery stalks sliced
• ▢ 3 garlic cloves minced
• ▢ 2 tablespoons fresh thyme chopped
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ ¼ cup all-purpose flour
• ▢ 1 tablespoon tomato paste
• ▢ 1 (14.5 ounce) can fire roasted diced tomatoes
• ▢ 4 cups low sodium vegetable broth
• ▢ 3 medium yukon gold potatoes cut into 1-inch pieces (about 1 ½ pounds)
• ▢ Parsley chopped, for serving (optional)

Instructions

• In a large Dutch oven or heavy bottomed pot, add olive oil and set over medium heat. Add the onion and mushrooms and cook for 10 to 12 minutes, or until the onion is golden brown and the mushrooms have released most of their moisture.
• Add the carrots, celery, garlic and thyme and cook for 5 to 7 minutes, or until the carrots and celery start to soften. Season with salt and pepper.
• Add tomato paste, stirring with a wooden spoon to evenly incorporate. Cook for about 1 minute, then add flour, stirring to evenly coat the vegetables. Cook for 1 to 2 minutes more.
• Add diced tomatoes and vegetable broth and bring to a boil. Once boiling, add potatoes and reduce heat to simmer. Cook for 30 to 40 minutes, or until the potatoes are tender and the stew has thickened.
• Garnish with chopped fresh parsley (if using) before serving.

Equipment

• Non-Stick Dutch Oven Pot
• Knife Block Set
• Cutting Board
• Measuring Cups and Spoons

Notes

Tip: Cut vegetables similar in size. Cut larger for a chunkier stew.

Storage: Store in an airtight container in the fridge for up to 3-4 days or in the freezer for 3 months.

Nutrition

Calories: 196kcal, Carbohydrates: 34g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 548mg, Potassium: 883mg, Fiber: 5g, Sugar: 7g, Vitamin A: 5534IU, Vitamin C: 26mg, Calcium: 75mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Low Calorie, Vegan, Vegetarian

Cuisine American

Course: Soup