Vegetarian Brunswick Stew
Warm up your table with a hearty and wholesome bowl of Vegetarian Brunswick Stew, a plant-based twist on a Southern classic that's bursting with flavor. Packed with vibrant veggies like carrots, celery, red bell pepper, and russet potato, this stew gets a smoky depth from paprika and a kick of spice from optional hot sauce. Sweet corn kernels, tender lima beans, and juicy canned tomatoes mingle in a richly seasoned vegetable broth for a comforting, one-pot meal that's both nutritious and satisfying. Ready in just under an hour and perfect for meal prep or feeding a crowd, this savory stew pairs beautifully with crusty bread or cornbread. Ideal for vegetarians and those seeking a hearty, veggie-packed dinner idea, this recipe is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 large red bell pepper, diced
- 1 medium russet potato, peeled and diced
- 1.5 cups frozen corn kernels
- 1 cup frozen lima beans
- 2 15-ounce cans canned diced tomatoes (with juice)
- 4 cups vegetable broth
- 3 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon hot sauce (optional)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the carrots, celery, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced potato to the pot and stir to combine with the other vegetables.
Stir in the frozen corn kernels and lima beans.
Pour in the canned diced tomatoes (with their juice) and vegetable broth. Stir to combine.
Add the tomato paste, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Stir well to ensure the tomato paste is evenly distributed.
Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Taste and adjust seasoning as needed. If desired, add a splash of hot sauce for extra heat.
Serve hot with a side of crusty bread or cornbread. Enjoy!
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6160 mg | 268% | |
| Total Carbohydrate | 273.1 g | 99% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 87.1 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 7946 mg | 169% | |
*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.
