This vegetable stew is packed with bold flavors, tender vegetables, and just the right kick of spice. It’s the kind of dish that fills your kitchen with an irresistible aroma and brings family and friends together.
With a mix of hearty potatoes, smoky fire-roasted tomatoes, and a touch of heat from jalapeños, every bite is both nourishing and comforting.
Hearty Good For You, Vegetable Stew
This veggie stew is my go-to dish for those busy days when there’s just no time to fuss in the kitchen. The method is as simple as it gets—chop your ingredients, toss everything into a Dutch oven, and let it simmer away. In just 1 hour and 20 minutes, you’ll have a rich, savory bowl of goodness with just the right kick of spiciness to please everyone at the table.
The ingredients couldn’t be more straightforward—just grab some fresh veggies, a handful of pantry spices, and a carton of vegetable stock. It’s also a clever way to sneak extra vegetables into your kids’ meals (trust me, they’ll love it). Whether you’re in need of a quick weeknight dinner or a comforting dish to wind down after a long day, this vegetable stew is here to save the day.
If soups and stews are your thing, you won’t want to miss these other favorites: my Thick And Hearty No Bean Chili Recipe for when you’re craving something bold and satisfying, Rich And Creamy Pumpkin Soup that’s perfect for cozy evenings, or the One-Pot Hearty Chickpea Soup for a nourishing, easy meal.
Ingredients You Will Need and Buying Tips
Here are the ingredients you’ll need to whip up a pot of cozy, flavorful stew.
- Vegetable stock: Look for liquid vegetable stock that uses natural ingredients. Go organic, if you must, to stay away from preservatives and other additives.
- Aromatics: You’ll want fresh green bell pepper, yellow onion, and garlic for this recipe. Make sure they’re firm and hefty without any blemishes.
- Jalapeno: Choose a medium-sized green jalapeno with firm and smooth skin to indicate freshness.
- Spices: For this recipe, you’ll need garlic powder, cumin, paprika, and cayenne pepper. They’re potent and fresh when they have a strong aroma.
- Black beans: Look for canned black beans for minimal preparation. The can should have no dents or preservatives.
- Corn: Opt for frozen corn, as it retains a fresh flavor and firm texture without any prep. Make sure the bag only contains kernels that are plump and evenly sized.
- Potatoes: Choose waxy potatoes like red potatoes to keep their shape after cooking. Stay away from small sprouts because they indicate overripeness.
- Tomatoes: Look for a can of diced fire-roasted tomatoes to give a smoky flavor and chunky texture to your stew. Watch out for any additives on the ingredients.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Replace frozen corn with fresh corn for the best flavor or canned corn for convenience.
- To make the stew richer, add more root vegetables like sweet potatoes or turnips.
- Add spinach, collard greens, or kale to add more leafy greens to the stew.
- For a more umami flavor, consider adding mushrooms and a splash of soy sauce.
- Add more protein with tofu, quinoa, or seitan.
- For extra depth of flavor, add fresh herbs like rosemary, oregano, or thyme.
- Add coconut milk to the stew creamier.
- If you follow a low-carb diet, replace potatoes with cauliflower or zucchini.
Vegetables like onions, mushrooms, tomatoes, or root vegetables like potatoes and carrots are some of the best vegetables for stew because they’re so flavorful and hold thier shape when simmered in a stew.
How To Make Vegetable Stew
Grab your ingredients and let’s get ready to cook a hearty, comforting bowl of vegetable stew.
1
Saute Onion And Bell Pepper
To start, I heat a drizzle of olive oil in a large Dutch oven over medium-high heat. Once it’s hot, I add diced onions and cook until soft and fragrant.
Then, in go the diced bell peppers, stirred in to combine. As they cook, they caramelize slightly, adding a hint of sweetness. I stir occasionally to prevent burning—this step only takes about 5-6 minutes but lays the foundation for a flavorful stew.
Take a moment to enjoy the aroma—it’s proof that simple ingredients can create something amazing!
2
Add Aromatics And Spices
When the onions and bell peppers are tender, I add the diced jalapeño (seeds removed for less heat) and minced garlic. A quick stir and another minute of sautéing is all it takes for the kitchen to smell amazing.
Next, I sprinkle in salt, black pepper, and spices like garlic powder, cumin, paprika, and a pinch of cayenne for a little kick. Stirring everything together ensures the vegetables are evenly coated. I let it all cook for about a minute to toast the spices—this simple step deepens the flavor and brings everything to life.
3
Build A Flavorful Base
I pour the vegetable stock into the pot, stirring well to deglaze and lift all those flavorful bits from the bottom. It’s like unlocking an extra layer of flavor!
Next, I add the potatoes, black beans (drained and rinsed to remove the canning liquid), corn, and tomatoes with their juice. A quick stir brings everything together, creating a hearty, colorful mix that’s already looking delicious.
4
Simmer
After adding all the ingredients into the Dutch oven, bring to a gentle boil, then reduce the heat to low to simmer for about 40 minutes. Stir occasionally to cook all the vegetables evenly without sticking to the bottom of the pot.
You can tell that your stew is done when the potatoes are fork-tender. Try inserting a fork into the vegetable. The fork should easily slide in without resistance.
5
Serve To Enjoy
Once the vegetable stew is ready, I ladle it into bowls and garnish with fresh cilantro and lime wedges. For an extra kick, sliced jalapeños or a dollop of sour cream make great toppings.
It’s perfect for dipping crusty bread or toasted baguette, but you can also serve it with a light salad or spooned over a bowl of rice for a heartier meal.
Gina’s Tips For Recipe Sucess
- Partially cover the Dutch oven with a lid, leaving a small gap for steam to escape while simmering. This way, you allow some liquid to evaporate and create a thicker stew.
- Don’t overcook the vegetables. You’ll want them tender, but not mushy.
- I like to remove the seeds of the jalapeno for a milder heat. If you want it hotter, leave the seeds on or add more jalapenos into the stew.
- If you want your stew thicker, you can mash some of the potatoes and beans directly in the pot or blend some parts of the stew with an immersion blender.
Storing Leftovers
Your leftover stew stays good in the fridge for up to 5 days or in the freezer for up to 3 months. The secret is allowing the stew to cool down before transferring to an airtight container. Don’t leave it out for more than 2 hours at room temperature because it can spoil due to bacterial growth.
When you’re ready to enjoy the stew again, reheat on the stovetop in a pot over low heat. Cover the pot to keep the stew from drying out while reheating, and stir occasionally to prevent the vegetables from sticking to the bottom. You can also reheat the stew in the microwave in 1-minute intervals, stirring in between sessions.
Vegetable Soup Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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One-Pot Rich And Savory Vegetable Stew
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 tablespoons olive oil
- 2/3 cup yellow onion, diced
- 2/3 cup green bell pepper, diced
- 1 tablespoon jalapeño, diced and seeded
- 2 cloves garlic , minced
- 2 teaspoons salt, or to taste
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 4 cups vegetable stock, gluten-free, if needed
- 4 cups red potatoes, washed and cut into 1-inch cubed pieces
- 15 ounce black beans, 15 oz can, rinsed and drained
- 2 cups corn, canned, fresh, or frozen
- 15 ounce fire roasted tomatoes , 15 oz can diced tomatoes, rinsed and drained
- 6 lime slices, for serving and garnish
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat for 1–2 minutes. Add the diced onion and bell pepper. Sauté for 5–6 minutes, until softened and translucent.2 tablespoons olive oil, 2/3 cup yellow onion, 2/3 cup green bell pepper
- Stir in the diced jalapeño, minced garlic, salt, garlic powder, cumin, paprika, black pepper, and cayenne. Cook for 1–2 minutes, stirring often to prevent burning.1 tablespoon jalapeño, 2 cloves garlic, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons cumin, 1 teaspoon paprika, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper
- Add the vegetable stock, potatoes, black beans, corn, and fire-roasted tomatoes. Stir to combine.4 cups vegetable stock, 4 cups red potatoes, 15 ounce black beans, 2 cups corn, 15 ounce fire roasted tomatoes
- Bring the stew to a boil, then reduce the heat to low. Cover with a lid and let simmer for 40 minutes, stirring occasionally, until the potatoes are tender.
- Ladle the stew into bowls and garnish with lime wedges, fresh cilantro, and sliced jalapeños if desired.6 lime slices, ¼ cup fresh cilantro
Notes
- Partially cover the Dutch oven with a lid, leaving a small gap for steam to escape while simmering. This way, you allow some liquid to evaporate and create a thicker stew.
- Don’t overcook the vegetables. You’ll want them tender, but not mushy.
- I like to remove the seeds of the jalapeno for a milder heat. If you want it hotter, leave the seeds on or add more jalapenos into the stew.
- If you want your stew thicker, you can mash some of the potatoes and beans directly in the pot or blend some parts of the stew with an immersion blender.
