Winter Vegetable Stew
Cozy up with a bowl of this hearty Winter Vegetable Stew, a wholesome, nutrient-packed recipe that’s perfect for chilly evenings. Bursting with flavor, this vegan-friendly dish combines tender carrots, parsnips, butternut squash, and russet potato with aromatic herbs like thyme and rosemary, all simmered in a rich vegetable broth with a touch of tomato paste for depth. Fresh kale adds a pop of color and nutrients, while a sprinkle of parsley provides the perfect finishing touch. Ready in just over an hour, this one-pot wonder is as satisfying as it is simple to prepare, making it ideal for meal prep or feeding a crowd. Serve with crusty bread or your favorite grain for a complete, comforting winter meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 units garlic cloves
- 3 medium carrots
- 2 medium parsnips
- 2 stalks celery stalks
- 1 large russet potato
- 2 cups butternut squash
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 3 cups kale
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit bay leaf
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté for 5 minutes, or until the onion is translucent.
Peel and chop the carrots, parsnips, and celery into bite-sized pieces. Add them to the pot and cook for another 5 minutes, stirring occasionally.
Peel and dice the russet potato and butternut squash. Add them to the pot and stir to combine.
Pour in the vegetable broth, canned diced tomatoes (with their liquid), and tomato paste. Stir well to combine all ingredients.
Add the dried thyme, dried rosemary, salt, black pepper, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the stew for 25 minutes, stirring occasionally, or until the vegetables are tender.
Wash and roughly chop the kale, removing the tough stems. Add it to the pot and cook for another 5 minutes, or until the kale is wilted.
Taste and adjust the seasoning, adding more salt and pepper if needed.
Remove the bay leaf before serving. Garnish the stew with freshly chopped parsley.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 6888 mg | 299% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 75.8 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 990 mg | 76% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 8764 mg | 186% | |
*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.
