Fall Veggie Stew
Embrace the cozy flavors of autumn with this hearty Fall Veggie Stew, a nourishing one-pot meal that's brimming with seasonal goodness. Featuring an array of vibrant vegetables like butternut squash, baby potatoes, and kale, this colorful dish is infused with warm, earthy spices like smoked paprika, cumin, and sage, making every bite a celebration of fall's finest ingredients. Simmered to perfection in a rich vegetable broth with a splash of diced tomatoes, this stew is both satisfying and soul-warming. Perfect for chilly evenings, it’s easy to prepare in under an hour and makes for a comforting, plant-based dinner that’s sure to please a crowd. Serve it alongside crusty bread to soak up every flavorful drop!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cups butternut squash, peeled, seeded, and cubed
- 2 cups baby potatoes, halved or quartered
- 2 cups kale, stems removed, chopped
- 6 cups vegetable broth
- 1 15-ounce can diced tomatoes, canned
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon sage, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots, celery, butternut squash, and baby potatoes. Cook for 5-7 minutes, stirring occasionally, to begin softening the vegetables.
Sprinkle in the ground cumin, smoked paprika, dried thyme, and chopped sage. Stir to coat the vegetables evenly with the spices.
Pour in the vegetable broth and stir in the diced tomatoes, bay leaves, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the vegetables are tender.
Stir in the chopped kale and cook for an additional 5 minutes, or until the kale has wilted.
Remove the bay leaves and taste the stew. Adjust the seasoning with more salt or pepper, if needed.
Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6535 mg | 284% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 59.9 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1070 mg | 82% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 8725 mg | 186% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
