Best Vegetarian Stew

ByMadison Rae
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why make this recipe

This vegetarian stew is a hearty and comforting dish that is perfect for any season. Packed with a variety of colorful vegetables and chickpeas, it is filled with nutrients and flavor. It’s an easy recipe to make, and it’s great for meal prep. Whether you are a vegetarian or just want to enjoy a healthy meal, this stew is a fantastic choice.

how to make Best Vegetarian Stew

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups potatoes, cubed
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Directions:

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
  2. Stir in the minced garlic and cook for an additional minute.
  3. Pour in the vegetable broth and add the diced tomatoes, potatoes, zucchini, and green beans.
  4. Add the chickpeas, thyme, basil, salt, and pepper.
  5. Bring the stew to a boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are tender.
  6. Taste and adjust seasonings as needed.
  7. Serve hot, garnished with fresh parsley.

how to serve Best Vegetarian Stew

This vegetarian stew is delicious served hot in a bowl. You can enjoy it on its own or with a side of crusty bread. For an extra touch, sprinkle some fresh parsley on top before serving. It is also great with a dollop of sour cream or a sprinkle of cheese, if desired.

how to store Best Vegetarian Stew

Store any leftover stew in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. You can also freeze it for longer storage. Just make sure to let it cool completely before transferring it to a freezer-safe container.

tips to make Best Vegetarian Stew

  • Feel free to add your favorite vegetables or whatever you have on hand.
  • If you like a bit of heat, add a pinch of red pepper flakes.
  • You can use fresh herbs instead of dried for a more vibrant flavor.

variation

You can turn this stew into a spicy version by adding some chili powder or diced jalapeños. For a creamy stew, blend a portion of the stew and mix it back in to thicken it.

FAQs

Q: Can I use fresh vegetables instead of canned?
A: Yes, you can use fresh vegetables for everything in this recipe. Just make sure to chop them into similar sizes for even cooking.

Q: Is this stew gluten-free?
A: Yes, all the ingredients are naturally gluten-free, making it a great option for those with gluten sensitivities.

Q: Can I make this stew in a slow cooker?
A: Absolutely! You can sauté the onions and garlic first, then add all ingredients to a slow cooker and cook on low for 6-8 hours.

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Best Vegetarian Stew

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A hearty and comforting vegetarian stew packed with colorful vegetables and chickpeas, perfect for any season.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups potatoes, cubed
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
  2. Stir in the minced garlic and cook for an additional minute.
  3. Pour in the vegetable broth and add the diced tomatoes, potatoes, zucchini, and green beans.
  4. Add the chickpeas, thyme, basil, salt, and pepper.
  5. Bring the stew to a boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are tender.
  6. Taste and adjust seasonings as needed.
  7. Serve hot, garnished with fresh parsley.

Notes

Feel free to add your favorite vegetables or whatever you have on hand. This stew is gluten-free and can also be cooked in a slow cooker.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 14g
  • Cholesterol: 0mg

Keywords: vegetarian stew, hearty stew, healthy meal, vegetable stew, chickpeas

Did you make this recipe?

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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