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Old-Fashioned Vegan Stew

Old-Fashioned Vegan Stew: Cozy Comfort in Every Spoonful

Delight in this Old-Fashioned Vegan Stew, a comforting mix of vegetables in a rich, flavorful broth, perfect for any cold evening.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be swapped with vegetable broth for a lighter version.
  • 1 medium Onion Chopped, yellow or white onions are ideal.
  • 2 cloves Garlic Minced fresh garlic is highly recommended.
For the Vegetables
  • 2 medium Carrots Sliced; can substitute with parsnips.
  • 2 stalks Celery Chopped; omit if unavailable.
  • 2 medium Potatoes Diced; any waxy variety, like Yukon Gold.
  • 1 cup Green Beans Fresh; can substitute with snap peas or zucchini.
  • 1 cup Peas Adds a touch of sweetness; frozen are a good alternative.
For the Broth
  • 1 can Diced Tomatoes With juices; can use fresh tomatoes or tomato purée.
  • 4 cups Vegetable Broth Homemade or low-sodium store-bought.
  • 2 tablespoons Tomato Paste Thickens the stew while amplifying tomato flavor.
For the Seasoning
  • 1 teaspoon Dried Thyme Key herb for aromatic depth.
  • 1 teaspoon Dried Rosemary Key herb for aromatic depth.
  • 1 leaf Bay Leaf Remember to remove before serving.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.

Equipment

  • Large pot

Method
 

Preparation Steps
  1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
  2. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.
  3. Stir in the minced garlic and cook for an additional 1 minute.
  4. Add the sliced carrots, chopped celery, and diced potatoes, stirring together, and cook for about 8 minutes.
  5. Mix in the fresh green beans and peas, ensuring all vegetables are well combined.
  6. Pour in the diced tomatoes with their juices and vegetable broth, scraping the bottom of the pot.
  7. Stir in the tomato paste until fully combined.
  8. Add the dried thyme, dried rosemary, salt, and pepper, bringing the mixture to a gentle boil.
  9. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 45 minutes.
  10. After 45 minutes, discard the bay leaf and taste the stew to adjust seasoning if necessary.
  11. Ladle the stew into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Customize by adding seasonal vegetables or stirring in chickpeas or lentils for an extra protein boost.

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