Vegetable Stew

5 from 370 votes

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!

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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?

Bowl of Vegetable stew with spoon dipped in, garnished with parsley, and another bowl and bread nearby.
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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

Ingredients for recipe before being prepped: fresh parsley, carrots, celery, diced tomatoes, tomato paste, potaotes, mushrooms, seasoning, flour, garlic cloves, oil, onion, and broth.
  • 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.
  • 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

Dutch oven with cooked onions and mushrooms.
Step 1: Heat olive oil in a Dutch oven and add in onion and mushrooms. Cook until the onions are golden brown and the mushrooms have released moisture.
Carrots, celery, garlic and thyme added and after cooked.
Step 2: Add carrot, celery, garlic, and thyme to the onion-mushroom mixture and cook until the carrots soften. Season with salt and pepper.
Tomato paste added and wooden spoon stirring it into veggies.
Step 3: Stir in the tomato paste with a wooden spoon to incorporate evenly and cook until thickened and brown.
Sprinkling flour on top before stirred in.
Step 4: Sprinkle the flour over the vegetables and stir to coat them well, continuing to cook.
Diced tomatoes and broth stirred in and potatoes added on top.
Step 5: Add diced tomatoes and vegetable broth, scraping up the veggie bits and roux from the bottom of the pot, and bring to a boil. Once boiling, add the potatoes and simmer.
Soup after done to show thickened stew.
Step 6: Continue to simmer until the potatoes are tender and the stew has thickened.

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

Frequently Asked Questions

How do I store vegetable stew?

Once your veggie stew has cooled down, transfer it to a container and store it in the fridge.
To reheat vegetable stew. Add it to a pot and heat over medium-low heat until warmed through. You can also reheat individual bowls of stew in the microwave. It will stay in the refrigerator for 4-5 days.

How to get the best flavor in a vegetable stew?

Time! Like all stews, the more time you give it, the better the flavor. I recommend at least an hour or so for a full-flavored veggie stew. Using vegetable broth and fire-roasted tomatoes also adds big flavor.

What is the difference between vegetable soup and vegetable stew?

The difference between a soup and a stew is the consistency of the base/broth. Soups tend to have a more “watery” consistency, while stews are more robust with less liquid and more chunky pieces of meat or veggies.

Ladle scooping up some vegetable stew from pot garnished with fresh parsley.

More Vegetarian Soup Recipes:

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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 370 votes
Servings 6 servings
Course Soup
Calories 196
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
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Ingredients
  

  • 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.

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.

Cuisine American
Course: Soup
5 from 370 votes (360 ratings without comment)

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Comments

  1. Mitzi says:

    I had a hankering for a thick, velvety vegetable stew this past very cold weekend. This recipe was an excellent place to start. I added just a couple steps because that’s just what I do. I added a cup of red wine and reduced it early on. Instead of red pepper flakes, I added a little nice medium harissa. At the end, it just wasn’t quite as thick as I was hoping for so I added a little cornstarch slurry. Everyone raved. Thanks for the recipe

    1. Yumna J. says:

      Love your tweaks, Mitzi! Harissa sounds so good. So happy everyone loved your soup! Thank you!!

  2. Kaeryn says:

    I was interested in making this stew but my family doesn’t like mushrooms, is there anything I should add instead, or just do the regular recipe without mushrooms?

    1. Yumna J. says:

      You could try eggplant, tofu, or tempeh to get a similar texture. But you can absolutely make the recipe without mushrooms as well, if you’d like. Hope that helps!

  3. Yarrow says:

    This was delicious! I added nutritional yeast and some tamari which boosted the flavor. Also great with a little Parmesan stirred in after cooking.

    1. Yumna J. says:

      Yum, your tweaks sound so good! Thanks, Yarrow!!

  4. Natasha says:

    I made this for my mom bc she is sick. Added some spinach, chickpeas, small pasta, and oregano. I also used the tiny gold potatoes from Publix, they’re the size of a grape. Mom absolutely LOVED it and hopefully it helps her get better soon!

    1. Yumna J. says:

      Aww, you are so sweet to do that for your mom! I’m so happy she loved the soup and I hope she’s feeling better soon!!

  5. Pat says:

    Can this be put in a crockpot?

    1. Yumna J. says:

      Stews do really well in slow cookers, so I don’t see why not! You’ll have to let me know how it turns out.

  6. Shivani says:

    Unbelievably delicious… not a single drop left in the pot

    1. Yumna J. says:

      Wow, what a compliment! Thanks so much, Shivani!! So happy you liked it.

  7. Stephanie says:

    Best vegetable soup ever ever and I have tried a few! It’s a nice start to meal plan 1! My only frustration was that some of the ingredients and pointers were not in the recipe. The recipe was great without potatoes. I did not sauté the tomato paste until deep brown because I only saw that afterwards and I did not add soy sauce to the mushrooms and onions after I was done cooking them to boost the umami. But stew turned out delicious and my husband and five-year-old daughter both loved it. Now I have to admit to a small cheat. I threw in merguez at the end, yes, with the pan drippings. And a whole bunch of fresh cilantro. But I think this just goes to show that this steel has great flavor and versatility. my favorite recipe that I love to make is the tabbouleh I’ve made it 4 or 5 times.

  8. Jake Parker says:

    Instantly one of my favorite recipes. Savory, tasty, and healthy. The fresh thyme really makes everything come to life. This is going in regular rotation for sure!

    1. Yumna says:

      So wonderful to hear!

  9. Kendra says:

    OH MY GOODNESS!!! This stew is The BEST STEW ever. The family really enjoyed it. This is definitely a recipe that I will cook again. Delicious!!!!

    1. Yumna says:

      So glad you liked it!

  10. Jobeth says:

    This recipe is so good! I did not have any thyme, but I put oregano and marjoram instead and to me gave it the perfect flavor. I have liked many of your healthy recipes.

    1. Yumna J. says:

      Oo I love that idea those spices both sound like great substitutes!

  11. Anne says:

    This was great! Definitely would make again. Nice flavour and easy to make.

    1. Yumna J. says:

      Thank you so much!!

  12. Yuna says:

    I don’t know what I did wrong, but this tastes wayyy too sour and tomatoey for me. 😭

    1. Yumna says:

      So sorry to hear that! Since there aren’t really any sour ingredients in the recipe, the only thing I can think of is maybe your canned tomatoes were very acidic? You could try balancing out the flavors by adding a teaspoon or two of sugar or honey. Hope this helps!

  13. Inas says:

    Delicious!!!! I made it last night and we all loved it. Thank you Yumna for the great recipe!

    1. Yumna J. says:

      You’re so welcome!

  14. Kim May says:

    You have the best recipes! My man practically ate the entire pot 😂

    1. Yumna J. says:

      Aw, thank you so much, Kim. I really appreciate that <3

  15. Nancy says:

    Made the stew yesterday and it was delicious! It was easy to make and I will add it to my favorite recipes! Perfect meal on a cold snowy Michigan day!

    1. Yumna J. says:

      So glad you enjoyed the stew, Nancy! I agree it’s perfect for cold weather!