This one-pot vegetable stew is hearty, delicious, and soul-satisfying. Perfect for a chilly evening in. A healthy vegetarian meal that the whole family will love.
If you like this recipe you should also try the best ever Grandma's homemade chicken soup (made from a whole chicken), and this incredible creamy potato soup.
WHY YOU'LL LOVE THIS RECIPE
- Imagine beef stew without the beef, but better, and now imagine it EVEN BETTER, that's this hearty vegetable stew. All the veggies, bursting with fresh herbs, creamy broth. You are going to flip for this stew!
- This meal is the perfect addition to your Meatless Monday routine, that day when you just want to eat all the plants.
- Boosting 5-6 different vegetables this stew is plant powerful and the queen of nutrient diversity.
- Easy one-pot magic – this all comes together so easily in one big pot. All that's required is some simple chopping and you are ready to go! (I did saute the mushrooms in a separate pan so technically this is a 2 pot dish but you can easily skip that step)
Let's Get Cooking!
INGREDIENTS and SUBSTITUTIONS:
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Onion, Celery, Garlic – Classic stew base, the ultimate flavor starter. A large yellow onion is preferred but you could easily swap for leeks for a mild, creamier onion flavor. For all of you celery haters out there (I see you!), the celery can be skipped but I love how celery
- Root Vegetables – A combination of carrots, parsnips, and potatoes. You could also add turnips, celery root, or any root veggies that make your heart skip a beat!
- Cremini or Baby Bella Mushrooms – Mushrooms bring the hearty umami hit that this stew is begging for. Cremini mushrooms work perfectly but you can also use any wild mushrooms or white mushrooms.
- Stock – Ok, if you want to go full veg here use vegetable broth/stock. OR you can use chicken stock or bone broth, all work.
- Sour Cream – Trust me. This is the old Hungarian trick to make every soup and stew the best you have ever had
- Fresh Herbs – Thyme, parsley, sage. You can also use rosemary or any combination of parsley, sage, rosemary, and thyme. Just promise me you will not skip the fresh herbs!
TOOLS YOU WILL USE:
- Large soup pot
- Cutting board
- Good knife
METHOD – HOW TO MAKE THE BEST EVER HEALTHY VEGETABLE STEW!
This is one of my favorite types of recipes, a method as much as it is a recipe.
Step One: In a large stockpot, saute onion, celery, garlic, and fresh thyme in olive oil or butter for several minutes. Add a generous pinch of salt and black pepper.
Step Two: Add chopped root vegetables to pot (carrot, parsnip, potato)
Step Three: Add stock, stir well. Bring to a boil, reduce heat to a low simmer and cook for 20-25 or until vegetables are tender.
Step Four: Saute mushrooms in a skillet with butter and fresh thyme. You can skip this step and just add mushrooms to the pot. Sauteeing the mushrooms in a pan separately ensures a perfectly cooked mushroom, browned and crisp on the outside. Do not crowd the mushrooms in a pan or they will steam, in this case you may as well toss them in the pot with the other veggies.
Once mushrooms are browned and crisp season with salt and pepper.
Step Five: Add mushrooms to the vegetable stew, or alternatively you can add browned mushrooms to each individual bowl of stew. Taste for seasoning, add more salt and pepper as needed.
Step Six: Make a sour cream slurry to slightly thicken and cream the stew. In a small bowl whisk together sour cream and a ladle of stew broth.
Step Seven: Stir sour cream slurry into the stew.
OPTION: At this stage, you can add several ladles of stew into a blender and blend to thicken, stir the pureed stew into the large pot of stew.
I have made the stew both ways and personally preferred it without the extra thickening, however, if you prefer a super thick stew go for it.
Step Eight: Stop and marvel at the wonder you just created! You may top with additional fresh herbs.
- Do not forget to season! – When cooking with a few simple ingredients it is important to remember to add salt! Salt will bring out the flavors in all of the vegetables.
- Add a little spice or switch up the flavors – This soup is an excellent base for a variety of flavors. If you like a touch of heat add a pinch of crushed red pepper. Or mix up the flavors by adding smoked paprika or cumin.
- Sour cream is the secret ingredient – Sour cream is an acidic component that amplifies all of the flavors in the stew. If you skip this ingredient you may want to try adding a touch of vinegar or a splash of soy sauce.
- Make-Ahead: Stews are the ideal “make ahead” meal. This stew reheats beautifully and is a welcome hearty homemade lunch all week long
- Storage: Store leftover stew in an airtight container in the refrigerator for up to one week.
- Freezing: This vegetable stew can be frozen in an airtight container for up to 3 months. Defrost overnight in the refrigerator before reheating.
- Reheating: Reheat in a small saucepan on the stove until warmed throughout. If the stew becomes too thick in the refrigerator add a bit of stock to loosen it as it heats up. You can also reheat in a bowl in the microwave.
- Can you make vegetable stew in the Instant pot? Yes, but I've found that pressure-cooked vegetable stew becomes a bit too soft for my liking. If you'd like to try, begin by sauteing garlic, onion, celery on saute setting for a few minutes. Add all other ingredients (except mushrooms and sour cream) and pressure cook on manual for 5 minutes and quick release. Add in mushrooms and make sour cream slurry.
- What should I serve with vegetable stew? A big green salad and crusty bread. Done and done 🙂
- What is the best pot to cook the stew in? I am partial to enameled cast iron dutch oven pots.
NUTRITION NERD CORNER 🤓 – Root Vegetable Edition!
Root vegetables grow below the ground as the root of a plant. Potatoes, beets, carrots, parsnips, rutabega, turnips, and kohlrabi are among my favorite root veggies.
The roots of plants absorb nutrients and water from the soil in order to survive and thus are jam packed with the minerals found in the soil they grown in.
Root vegetables are:
- Nutrient-dense – each bite of a root vegetable is jam packed with vitamins, minerals, and phytonutrients. Beta carotene, b-vitamins, folate, and vitamin c are some of the common vitamins found in these vegetables.
- Shelf-stable – they last for a long time stored in a cool dry place
- Heart-healthy -high in potassium, low in sodium, and high in fiber.
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is naturally gluten-free and vegetarian.
- Vegan/Dairy Free – Use dairy free sour cream
- Low Fodmap – Eliminate garlic, and replace onion with 1/4 cup scallions
- Paleo – Eliminate sour cream
MORE HEARTY HEALTHY RECIPES YOU WILL LOVE:
THE BEST LENTIL SOUP
VEGETABLE QUINOA SOUP
BUTTERNUT SQUASH CHILI
I can’t wait for you to try this Hearty Vegetable Stew! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Hearty and Healthy Vegetable Stew
- Soup Pot
- 2 tbsp olive oil divided *you may also use ghee or butter*
- 1 large onion finely diced
- 5 cloves garlic chopped
- 2 stalks celery finely diced
- 2 tbsp fresh sage leaves, finely chopped
- 2 sprigs fresh thyme
- 3 large carrots peeled and chopped
- 2 large parsnips chopped
- 4 large potatoes chopped, about 2 cups
- 8 ounces baby bella mushrooms quartered
- 4 cups vegetable stock or bone broth, or chicken stock
- 1/4 cup sour cream
- 1/2 tsp black pepper
- 2 tsp sea salt
- 2 tbsp fresh parsley, finely chopped
- In a large stockpot over medium heat saute onion, celery, and garlic in 1.5 tbsp olive oil for 3-4 minutes. Add fresh thyme and chopped sage and continue to saute for 2 more minutes. Add a generous pinch of salt and black pepper stir well.
- Add chopped root vegetables to pot (carrot, parsnip, potato). Add stock, stir well. Bring to a boil, reduce heat to a low simmer and cook for 20-25 or until vegetables are tender.
- In the meantime, Saute mushrooms in a skillet with 1/2 tbsp olive oil and fresh thyme. You can skip this step and just add mushrooms to the pot. Sauteeing the mushrooms in a pan separately ensures a perfectly cooked mushroom, browned and crisp on the outside. Do not crowd the mushrooms in a pan or they will steam, in this case you may as well toss them in the pot with the other veggies. Once mushrooms are browned and crisp season with salt and pepper.
- Add mushrooms to the stew, or alternatively you can add browned mushrooms to each individual bowl of stew. Taste for seasoning, add more salt and pepper as needed.
- Make the sour cream slurry; in a small bowl whisk together sour cream and a ladle of stew broth. Stir sour cream slurry into the stew. Stir well.
- Top with chopped parsley, serve hot.
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