Vegetable Stew
A hearty mixed vegetable stew in a tomato-based broth — comfort food that's actually a balanced meal. The technique is layered: brown the aromatics, bloom the spices, simmer the vegetables until tender. Better the second day.
Prep Time
19 min
Cook Time
27 min
Servings
6
Calories
263 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Carrot1 ½ medium
- Bell Pepper1 ½
- Onion1 ½ medium
- Bay Leaves1 ½
- Thyme1 ½
- Broth3 cups
- Garlic4 ½ cloves
- Black Pepper¾ tsp
- Olive Oil3 tbsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Carrot1.5 medium
- Bell Pepper1.5
- Onion1.5 medium
- Bay Leaves1.5
- Thyme1.5
- Broth3 cups
- Garlic4.5 cloves
- Black Pepper0.75 tsp
- Olive Oil3 tbsp
Instructions
- 1
Heat 3 tablespoons of olive oil in a large pot over medium-high. Add 1 chopped onion, 3 chopped carrots, 3 chopped celery stalks. Cook 8 minutes until softened and starting to brown.
- 2
Add 4 minced garlic cloves, 1 teaspoon thyme, 1 teaspoon oregano, ½ teaspoon smoked paprika, ¼ teaspoon red pepper flakes. Cook 1 minute.
- 3
Add 3 chopped potatoes (Yukon gold), 1 cup of mushrooms (sliced), 1 chopped bell pepper. Stir to coat in oil and spices.
- 4
Pour in 1 can (28 oz) crushed tomatoes, 4 cups vegetable stock, 1 bay leaf, 1.5 teaspoons salt, ½ teaspoon black pepper. Bring to a boil, reduce to a simmer, cook 25 minutes uncovered.
- 5
Add 1 cup of frozen peas, 1 cup of frozen corn, 1 can of drained cannellini or chickpea beans. Simmer 5 more minutes.
- 6
Stir in 2 cups of fresh spinach or kale (wilts in 60 seconds), juice of half a lemon, a handful of chopped fresh parsley. Taste and adjust salt. Serve with crusty bread and a sprinkle of Parmesan.
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💡 Expert Tips
- 1.Brown the mirepoix (onion-carrot-celery) properly. 8 minutes is the minimum. This is the flavor foundation.
- 2.Bloom the spices. Cooking dried herbs and spices in oil for 1 minute releases their flavor. Skipping = raw-tasting stew.
- 3.Add vegetables in stages. Hard vegetables (potatoes, carrots) need 25 minutes. Soft (peas, spinach) need 1-2. Throwing everything in together gives uneven cooking.
- 4.Lemon at the end. The acid brightens everything. Without it the stew tastes flat.
🔬 Why It Works
Great vegetable stew depends on layered flavor building. The mirepoix creates the savory foundation. Garlic and herbs add aromatics. Spices bloomed in oil release their flavors. Tomatoes provide acidity and umami. Stock provides body. Beans add protein and creaminess as they break down slightly. Fresh greens and lemon at the end add the brightness that distinguishes homemade from canned soup.
Frequently Asked Questions
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4.3
623 home cooks rated this
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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