Inspired Vegetable Stew
Warm, hearty, and packed with nourishing flavor, this Inspired Vegetable Stew is a celebration of wholesome, seasonal ingredients that come together in a comforting one-pot meal. Perfect for weeknights or cozy weekends, this recipe features tender baby potatoes, vibrant zucchini, sweet carrots, and earthy spinach, all simmered in a rich tomato and vegetable broth infused with aromatic spices like cumin, paprika, and thyme. With minimal prep time and straightforward cooking steps, this vegan stew is as easy to make as it is satisfying. Serve it piping hot and garnish with fresh parsley for a vibrant finish—you’ll have a dish that’s not only delicious but also brimming with essential nutrients. Ideal for meal prep or serving a crowd, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 2 cups baby potatoes, halved
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes, canned
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme or dried thyme
- 2 cups fresh spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped carrots, celery, and baby potatoes. Cook for 5 minutes, stirring occasionally.
Add diced zucchini and red bell pepper to the pot, and continue cooking for another 3 minutes.
Stir in the tomato paste, and cook it with the vegetables for 2 minutes to enhance its flavor.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Add ground cumin, paprika, oregano, thyme, salt, and black pepper. Mix thoroughly.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes are tender.
Once the vegetables are cooked through, stir in the fresh spinach and let it wilt for 1-2 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 14.1 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1655 mg | 35% | |
*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.
