Stew Vegetables
Warm your soul with this hearty and wholesome Stew Vegetables recipe—a vibrant medley of garden-fresh ingredients that come together in a comforting, flavor-packed meal. Perfect for a weeknight dinner or meal prep, this one-pot dish combines tender potatoes, sweet butternut squash, crisp green beans, and more, all simmered in a savory vegetable broth infused with aromatic thyme, rosemary, and garlic. The addition of diced tomatoes lends a subtle tanginess while a sprinkle of fresh parsley as a garnish elevates the flavors beautifully. Ready in just under an hour, this vegetable stew is not only easy to make but also vegan, gluten-free, and brimming with nutrients, making it a delightful choice for healthy eating. Serve it with crusty bread or a side salad for a nourishing, satisfying meal that will quickly become a household favorite.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, diced
- 1 small butternut squash, peeled and cubed
- 1 cup green beans, trimmed and halved
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes, zucchini, butternut squash, and green beans to the pot. Stir well to combine.
Pour in the vegetable broth and canned diced tomatoes (including the liquid). Mix thoroughly.
Stir in the dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
Simmer the stew for 30-35 minutes, stirring occasionally, until the vegetables are tender and cooked through.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Remove the bay leaf before serving.
Ladle the vegetable stew into bowls and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 11.6 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1363 mg | 29% | |
*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.
