Vegetarian Stew
Warm your soul with this hearty and nourishing Vegetarian Stew, a one-pot wonder packed with colorful veggies and bold flavors. Perfect for a cozy dinner or meal prep, this plant-based dish features tender potatoes, zucchini, and carrots simmered in a rich tomato and vegetable broth spiced with thyme, oregano, and paprika. Protein-rich kidney beans add sustenance, while a pop of fresh parsley brings it all together. Ready in just under an hour, this vegan-friendly stew is not only simple to make but also customizable to suit your favorite vegetables. Serve it with crusty bread or over a bed of rice for the ultimate comfort food experience. Ideal for anyone looking for a healthy, satisfying, and budget-friendly meal, this Vegetarian Stew recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 2 medium, sliced celery stalks
- 2 large, cubed potatoes
- 1 large, diced zucchini
- 1 14-ounce can diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 whole bay leaf
- 1 15-ounce can, drained and rinsed kidney beans
- 2 tablespoons, minced fresh parsley
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 more minute, stirring frequently.
Add the sliced carrots, celery, and cubed potatoes. Sauté for 5 minutes to begin softening the vegetables.
Stir in the diced zucchini, canned diced tomatoes (with their juice), and tomato paste.
Pour in the vegetable broth and mix well.
Add the dried thyme, oregano, paprika, and the bay leaf. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for 25-30 minutes, or until the potatoes and carrots are tender.
Stir in the drained and rinsed kidney beans and let the stew cook for another 5 minutes to heat through.
Remove the bay leaf and discard it.
Taste the stew and season with salt and black pepper as needed.
Serve hot, garnished with fresh minced parsley. Enjoy with crusty bread or over rice if desired.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9298 mg | 404% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 73.2 g | 261% | |
| Total Sugars | 82.3 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 991 mg | 76% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 10105 mg | 215% | |
*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.
