Vegetable Stew

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This Vegetable Stew recipe is easy to make and will warm you up from the inside out! It is full of vegetables like onions, carrots, and potatoes, and a thick, rich, herb-packed broth. And it is ready in under an hour!

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cups

Calories: 99kcal

Author: Megan Calipari

Cost: $5

Equipment

1 4-5 Quart Dutch Oven or other large heavy-bottomed pot
1 Chefs Knife
1 Cutting Board
1 Wooden Spoon

Ingredients

2 tablespoon Extra Virgin Olive Oil
1 Large Onion, chopped into 1-inch pieces
3 Medium Carrtos, peeled and chopped into 1-inch pieces see note
2 Large Stalks of Celery, chopped into 1-inch pieces
8 Ounces Baby Bella Mushrooms, quartered
2 Large Cloves of Garlic, Minced
3 tablespoon All-Purpose Flour
31/2 Cups Vegetable Broth See note!
14.5 Ounce Can of Diced Tomatoes
14-16 Ounces Gold Potatoes, peeled and cut into 1 ½-inch chunks See note!
4 Sprigs Fresh Thyme
3 Medium Bay Leaves
⅔ Cup Frozen Peas
Salt and Black Pepper to Taste

Instructions

Heat extra virgin olive oil in a 5 to 6-quart Dutch oven over medium heat. Add chopped onion, carrots, celery, mushrooms, and minced garlic. Season with a pinch of salt and plenty of black pepper. Cook, stirring occasionally until the vegetables begin to soften, about 7 minutes.
2 tablespoon Extra Virgin Olive Oil, 1 Large Onion, chopped into 1-inch pieces, 3 Medium Carrtos, peeled and chopped into 1-inch pieces, 2 Large Stalks of Celery, chopped into 1-inch pieces, 8 Ounces Baby Bella Mushrooms, quartered, 2 Large Cloves of Garlic, Minced, Salt and Black Pepper to Taste
Sprinkle the flour over the vegetables, then stir. Allow the mixture to cook for 2 minutes, stirring frequently.
3 tablespoon All-Purpose Flour
Add vegetable stock and canned tomatoes, followed by chopped potatoes, thyme, and bay leaves.
31/2 Cups Vegetable Broth, 14.5 Ounce Can of Diced Tomatoes, 14-16 Ounces Gold Potatoes, peeled and cut into 1 ½-inch chunks, 4 Sprigs Fresh Thyme, 3 Medium Bay Leaves
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes or until the potatoes are cooked through and the carrots are soft.
Remove from the heat and add the peas. Stir to distribute the peas and serve.
⅔ Cup Frozen Peas

Notes

If your carrots are thick, slice them longwise before cutting them into 1-inch pieces. If they are thin, just cut them into 1-inch thick coins!

I used Better Than Bouillon Vegetable Base, but use what you like!

I used 2 large gold potatoes. The weight will vary slightly, so anywhere around a pound works.

You can chop the vegetables larger or smaller if you desire, but it will change the cooking time slightly! A smaller chop will cook faster, while a large chop will take a little more time.

Nutrition