Yum! 🥕🍅 A hearty vegetable stew is cozy, comforting, and full of rich flavor — perfect for chilly nights or when you want something wholesome and meat-free. It’s also super flexible, so you can use whatever veggies you have on hand.
🥣 Homemade Vegetable Stew
Ingredients
(Serves 4–6)
-
2 tbsp olive oil
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
2 medium carrots, sliced
-
2 celery stalks, diced
-
2 medium potatoes, peeled and cubed
-
1 medium zucchini, chopped
-
1 cup green beans, cut into bite-size pieces
-
1 can (14 oz) diced tomatoes
-
4 cups vegetable broth (or water + bouillon)
-
1 tbsp tomato paste
-
1 tsp dried thyme
-
1 tsp dried basil
-
½ tsp paprika
-
Salt and black pepper, to taste
-
Optional: 1 cup frozen peas or corn
-
Optional garnish: fresh parsley
Instructions
1. Sauté the base
-
Heat olive oil in a large pot over medium heat.
-
Add onion, garlic, carrots, and celery.
-
Cook 5–7 minutes until softened and fragrant.
2. Add the hearty veggies
-
Stir in potatoes, tomato paste, thyme, basil, and paprika.
-
Cook for another 2 minutes to let flavors bloom.
3. Add broth and simmer
-
Pour in the vegetable broth and diced tomatoes (with their juices).
-
Bring to a boil, then reduce heat and simmer 20–25 minutes, until potatoes are tender.
4. Add tender veggies
-
Add zucchini, green beans, and peas (if using).
-
Simmer another 10 minutes until all veggies are soft but not mushy.
5. Season and serve
-
Taste and adjust seasoning with salt and pepper.
-
Garnish with fresh parsley and serve warm with crusty bread or rice.
💡 Tips
-
Add a can of chickpeas or lentils for extra protein.
-
Stir in a handful of spinach or kale at the end for extra greens.
-
For a thicker stew, mash a few of the potatoes in the pot before serving.
Would you like me to give you a rustic Mediterranean-style version (with olives, chickpeas, and herbs) or a creamy vegetable stew version next?
