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Vegetable Stew

Vegetable stew is a hearty and comforting recipe made with a variety of vegetables cooked in a flavorful broth! It is a healthy and versatile meal. Great for the colder weather, family dinners, meal prep, and leftovers!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 servings
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Stir in the diced carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  4. Add the diced potatoes, zucchini, and yellow squash to the pot. Cook for another 5 minutes, stirring occasionally.
  5. Pour in the diced tomatoes (with the juice), vegetable broth, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
  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.
  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.
  8. Taste and adjust the seasoning with more salt and pepper if needed.
  9. Finally, ladle the healthy vegetable stew into bowls, garnish with fresh basil, and serve hot!

Notes

  • Nutrition Facts
  • Nutrition Facts Vegetable Stew Amount Per Serving Calories 205 Calories from Fat 72 % Daily Value* Fat 8g12%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 1116mg49%Potassium 805mg23%Carbohydrates 25g8%Fiber 7g29%Sugar 14g16%Protein 5g10% Vitamin A 7336IU147%Vitamin C 87mg105%Calcium 97mg10%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 205
  • Calories from Fat 72
  • % Daily Value*
  • Fat 8g
  • 12%
  • Saturated Fat 1g
  • 6%
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Sodium 1116mg
  • 49%
  • Potassium 805mg
  • 23%
  • Carbohydrates 25g
  • 8%
  • Fiber 7g
  • 29%
  • Sugar 14g
  • 16%
  • Protein 5g
  • 10%
  • Vitamin A 7336IU
  • 147%
  • Vitamin C 87mg
  • 105%
  • Calcium 97mg
  • 10%
  • Iron 3mg
  • 17%
  • 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.