Simple Vegetarian Stew
Warm, hearty, and brimming with vibrant flavors, this Simple Vegetarian Stew is the ultimate comfort food that’s perfect for any season. Packed with wholesome ingredients like tender potatoes, sweet carrots, zucchini, and a medley of aromatic herbs, this veggie-forward dish is simmered to perfection in rich vegetable broth and tomato goodness. The addition of fresh parsley and a splash of lemon juice at the end brightens up the flavors beautifully, making every spoonful satisfying and refreshing. Whether you're looking for a nutritious meal or a filling plant-based option, this easy-to-follow stew recipe comes together in under an hour and is perfect for cozy family dinners or meal prep. Serve it with fresh crusty bread to soak up all the deliciousness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 2 celery stalks
- 1 large russet potato
- 1 medium zucchini
- 2 tablespoons tomato paste
- 1 15-ounce can diced tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Peel and dice the onion. Mince the garlic cloves. Peel and chop the carrots and potato into bite-sized pieces. Slice the celery and zucchini.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion to the pot and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the chopped carrots, celery, and potato. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the can of diced tomatoes (including the liquid), vegetable broth, bay leaf, thyme, salt, and black pepper. Mix well.
Bring the stew to a simmer, then reduce the heat to low. Cover the pot partially and let the stew simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.
Add the chopped zucchini during the last 10 minutes of cooking to avoid overcooking it.
Once the vegetables are tender, remove the bay leaf from the pot.
Stir in the freshly chopped parsley and a tablespoon of lemon juice for a bright, fresh flavor.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the stew warm with crusty bread or your favorite side, and enjoy!
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 14.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1616 mg | 34% | |
*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.
