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Hearty Potato Stew
4.9 from 36 votes

Hearty Potato Stew

This hearty vegetarian potato stew features yellow potatoes, chickpeas, carrots, and mushrooms in a rich tomato base. It's casual enough for weeknight family dinners and special enough for a dinner party. This vegan stew is gluten-free and ready in an hour!

Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 6 servings
Calories: 220 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 1 tablespoon neutral cooking oil see Notes for oil-free, generic cooking oil
  • 1 large yellow onion chopped
  • 10 ounces mushroom cut into thick/chunky slices
  • 5 cloves garlic
  • 1 ½ teaspoons italian herb blend or a combination of thyme, rosemary, oregano, dried
  • 2 medium carrot peeled and cut into coins or half moons
  • 1 ½ pounds potato or other variety, yellow, cut into large bite-size pieces
  • 1 (14.5 oz) can crushed tomatoes preferably fire-roasted
  • 3 ½ cups vegetable broth
  • 1 bay leaf
  • 1 tablespoon tamari for GF or soy sauce
  • 1 teaspoon salt or more to taste, fine sea salt
  • black pepper to taste
  • 1 (15 oz) can chickpeas or white beans, rinsed and drained

Instructions

    Cup of Yum
  1. Preheat a large soup pot over medium heat. Add the oil, if using (see notes for oil-free). Once hot, add the onion and mushrooms, and cook for about 8 minutes or until the moisture from the mushrooms is mostly evaporated.
  2. Add the garlic, dried herbs, and carrots. Stirring frequently cook for 2 to 3 minutes.
  3. Add the crushed tomatoes, potatoes, broth, bay leaf, soy sauce, and salt and pepper. Bring to a simmer. Cover the pot and reduce heat to low. Checking on it periodically, simmer the stew for about 20 minutes or until the potatoes are fork tender. Stir in the chickpeas and cook uncovered for a few minutes, or until the stew has reduced slightly.
  4. Turn off the heat and remove the bay leaf. Taste for seasoning, and keep in mind that the flavors will develop and improve as the stew rests and cools.

Notes

  • Variations
  • Store - once the stew is cool, transfer to a container and store in the fridge. To reheat potato stew, add it to a pot and heat on the stovetop over medium-low heat until hot. You can also reheat individual servings of stew in the microwave.
  • Oil-free - dry saute the onion and mushrooms. Mix 2 teaspoons of tahini or a neutral-tasting nut butter with a splash of broth, and add this to the pot just before adding the garlic and herbs.
  • Add leafy greens - stir in several handfuls of chopped kale or Swiss chard during the last few minutes of cooking.
  • Switch up the beans or add other proteins - stir in tofu chorizo, cooked lentils, chopped seitan, or your favorite plant-based meats. This helps bulk up the recipe and is especially helpful if you or someone you're feeding has a big appetite!
  • Add more umami -  you can increase the amount of mushrooms and/or soy sauce. Or if you have miso on hand, dissolve 2 teaspoon white miso in a bit of broth and add it to the pot before serving.

Nutrition Information

Calories 220kcal (11%) Carbohydrates 42g (14%) Protein 8g (16%) Fat 4g (6%) Cholesterol 0mg (0%) Fiber 9g (36%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%
Carbohydrates 42g 14%
Protein 8g 16%
Fat 4g 6%
Cholesterol 0mg 0%
Fiber 9g 36%

* Percent Daily Values are based on a 2,000 calorie diet.