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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced potatoes, zucchini, butternut squash, and green beans to the pot. Stir well to combine.

Step 5

Pour in the vegetable broth and canned diced tomatoes (including the liquid). Mix thoroughly.

Step 6

Stir in the dried thyme, dried rosemary, bay leaf, salt, and black pepper.

Step 7

Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.

Step 8

Simmer the stew for 30-35 minutes, stirring occasionally, until the vegetables are tender and cooked through.

Step 9

Taste and adjust the seasoning with additional salt or pepper, if needed.

Step 10

Remove the bay leaf before serving.

Step 11

Ladle the vegetable stew into bowls and garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(3164.3g)

Amount per serving	% Daily Value*
Calories	1571.3

Total Fat 54.5g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 10.3g
Cholesterol 7.9mg	0%
Sodium 6451.3mg	0%
Total Carbohydrate 244.6g	0%
Dietary Fiber 52.0g	0%
Total Sugars 61.4g
Protein 44.8g	0%

Vitamin D 0IU	0%
Calcium 681.6mg	0%
Iron 16.7mg	0%
Potassium 7386.9mg	0%

*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.

Source of Calories

Fat: 29.8%

Protein: 10.9%

Carbs: 59.4%