This vegetable stew is the perfect comfort food, offering a hearty mix of vibrant vegetables and savory seasonings in every bite. Simple to make and full of flavor, it’s an ideal dish for a cozy meal. Whether you enjoy it as a vegetarian entrée or a flavorful side, this one-pot vegetable stew is sure to become a favorite in your kitchen.
Eating healthier comes in many forms, but for me, one of the easiest ways is to increase my vegetable intake and enjoy a meatless meal every now and then. A bowl of vegetable stew is a perfect way to get a variety of nutrients all at once. Vegetables are packed with vitamins and minerals, and by making a hearty stew, I know I’m getting a satisfying, wholesome meal. The beauty of a stovetop vegetable stew is that you can pack it with whatever veggies you have on hand, making it versatile and full of flavor.
There’s something about a vegetarian stew that’s not only nourishing but also so soothing. With each bite, I feel like I’m feeding my body exactly what it needs, and the warmth of the stew brings a sense of comfort that's hard to beat. Whether it's for a cozy night in or when I need a quick, healthy meal, vegetable stew never disappoints.
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Ingredients
- Yellow Onion – Choose a firm onion and chop it into even sized pieces.
- Garlic – Use fresh garlic cloves for the best flavor. Mince finely or use a garlic press to avoid big chunks.
- Olive Oil – A good-quality extra virgin olive oil adds depth and richness to the stew.
- Potatoes – Russet or Yukon Gold potatoes work well. Peel and chop into uniform pieces for even cooking.
- Zucchini – Pick a firm zucchini with smooth skin. Chop into bite-sized pieces to keep the texture just right.
- Bell Pepper – Any color works, but red and yellow add sweetness. Remove the core and seeds before chopping.
- Canned Tomatoes – Use diced or crushed canned tomatoes for a rich, saucy base. Opt for no-salt-added if you want more control over seasoning.
- Salt & Spices – A mix of salt, pepper, paprika, granulated garlic, and coriander enhances the flavors. Adjust to taste.
- Fresh Herbs – Parsley, basil, or dill add brightness. Chop just before serving for the freshest flavor.
See recipe card for quantities.
How to Make Vegetable Stew
- Step 1: Saute the onions and garlic and add all of the remaining ingredients to the stock pot.
- Cook the vegetables for about 20 minutes, stirring occasionally and making sure some of the liquid remains at the bottom of the saucepan. Add additional tablespoons of water if needed.
Hint: You can pour in 4-5 tablespoons of water to make it extra saucy, however, the vegetables will give off enough liquid when cooked down.
Variations/ Substitutions
- Swap the Potatoes – Sweet potatoes or butternut squash add a hint of sweetness and extra nutrients.
- Use Different Veggies – Carrots, celery, green beans, or mushrooms can be added for more variety and texture.
- Try a Different Base – Instead of canned tomatoes, use vegetable broth for a lighter, brothier stew.
- Boost the Protein – Add chickpeas, white beans, or lentils for a heartier, protein-packed meal.
- Make It Spicy – A pinch of red pepper flakes or a dash of hot sauce can add a little kick.
If you like this recipe, try these sauteed zucchini and tomatoes.
Storage
Let the vegetable stew cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave until warmed through.
For longer storage, place cooled stew in freezer-safe containers or resealable bags and freeze for up to 3 months.
Top Cooking Tips
- Cooking the onions and garlic in olive oil first helps build a rich, savory base, so don’t skip this step!
- Chop vegetables into similar-sized pieces so they cook evenly.
- If you like a thicker stew, let it cook uncovered for a few minutes to reduce. For a soupier consistency, add a little water or broth.
- Taste before serving and adjust salt, pepper, or spices as needed. A splash of lemon juice or vinegar can also brighten the flavors.
- Add fresh parsley, basil, or dill just before serving for the best flavor and color.
Serving Suggestions
This vegetable stew is hearty enough to stand alone as a satisfying main dish, but it also pairs beautifully with other foods. Serve it with crusty bread or cheese beer bread to soak up the flavorful broth, or ladle it over long grain rice or quinoa for a more filling meal. If you’re using it as a side dish, it complements meats, seafood, or a simple green salad for a well-balanced plate. No matter how you serve it, this stew is a cozy and nourishing addition to any meal.
FAQ
If fresh veggies aren’t available, frozen ones work just as well—just adjust the cooking time slightly.
To keep it vegetarian, try adding chickpeas, white beans, or lentils for a plant-based protein boost. If you like you can also add cooked ground beef or shredded chicken.
Sauté the onion and garlic first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Related
Looking for more vegetarian or vegan recipes? Try these:
If you like this vegetarian stew recipe, please leave a 5-star rating.
RECIPE
Easy One-Pot Vegetable Stew
Ingredients
- 1 medium yellow onion peeled and chopped
- 3 cloves garlic ,minced
- 1 tablespoon olive oil
- 2 medium potatoes peeled and chopped
- 1 medium zucchini chopped
- 1 medium bell pepper (red, yellow or green) cored and finely chopped
- 14 ounces chopped canned tomatoes
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon granulated garlic
- ½ teaspoon coriander
- fresh chopped herbs (parsley, basil or dill) optional, for garnish
Instructions
- In a large sauce pan or Dutch oven , saute the chopped onion and garlic in olive oil for 3 -5 minutes on medium heat or until they soften. Stir the onions so they are not sticking to the bottom of the pot. Place chopped potatoes, zucchini, and bell peppers in the pot.
- Add canned tomatoes, salt and spices. Mix everything thoroughly. You can pour in 4-5 tablespoons of water to make it extra saucy, however, the vegetables will give off enough liquid when cooked down. Turn heat to high until mixture comes to a boil making sure to stir often.
- Cover and reduce heat to low. Cook the vegetables for about 20 minutes, stirring occasionally and making sure some of the liquid remains at the bottom of the saucepan. Add additional tablespoons of water if needed.
- Garnish with fresh herbs before serving, if desired.
Nutrition
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