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!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Add the carrots, celery, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the diced potato to the pot and stir to combine with the other vegetables.

Step 6

Stir in the frozen corn kernels and lima beans.

Step 7

Pour in the canned diced tomatoes (with their juice) and vegetable broth. Stir to combine.

Step 8

Add the tomato paste, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Stir well to ensure the tomato paste is evenly distributed.

Step 9

Bring the mixture to a boil over medium-high heat.

Step 10

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.

Step 11

Taste and adjust seasoning as needed. If desired, add a splash of hot sauce for extra heat.

Step 12

Serve hot with a side of crusty bread or cornbread. Enjoy!

Nutrition Facts

Serving size	(3243.3g)

Amount per serving	% Daily Value*
Calories	1619.5

Total Fat 45.4g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6159.9mg	0%
Total Carbohydrate 273.1g	0%
Dietary Fiber 56.7g	0%
Total Sugars 87.1g
Protein 58.3g	0%

Vitamin D 0IU	0%
Calcium 633.0mg	0%
Iron 23.4mg	0%
Potassium 7946.1mg	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: 23.6%

Protein: 13.4%

Carbs: 63.0%