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A bowl of steaming Hearty Vegetable Stew is shown in a close-up featured image, highlighting the colorful vegetables and rich broth.

Best Hearty Vegetable Stew

This hearty vegetable stew is a comforting and flavorful dish perfect for chilly evenings. Packed with tender vegetables in a rich, savory broth, it's a nourishing and versatile recipe that can be customized to your liking.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes optional
  • 6 cups vegetable broth
  • 1 large russet potato, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels fresh or frozen
  • 1 cup chopped kale or spinach
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish
  • 1/2 cup red wine optional
  • 1 bay leaf optional
  • Lemon juice optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the garlic, thyme, rosemary, and red pepper flakes (if using) and cook for another minute until fragrant.
  4. If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let the wine reduce slightly before moving on.
  5. Pour in the vegetable broth and crushed tomatoes. Add the bay leaf if using. Bring to a simmer.
  6. Add the potatoes and sweet potato. Cook until they are almost tender, about 10-15 minutes.
  7. Stir in the green beans, corn, and chickpeas. Cook for another 5-7 minutes, or until the green beans are tender-crisp.
  8. Add the kale or spinach and cook until wilted, about 2-3 minutes.
  9. Season with salt and pepper to taste.
  10. Remove the bay leaf if using.
  11. If desired, stir in a squeeze of lemon juice for brightness.
  12. Ladle the stew into bowls and garnish with fresh parsley.
  13. Serve hot and enjoy!

Notes

Feel free to substitute or add other vegetables based on what you have on hand or what's in season. Roasting the vegetables before adding them to the stew will bring out their natural sweetness and add a deeper, more complex flavor. The stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Ensure your vegetable broth is vegan-friendly to make the recipe vegan. Serve with crusty bread for dipping or mashed sweet potatoes. Add a dollop of vegan sour cream or yogurt for extra creaminess.