This easy, hearty vegetable stew is ready in only 30 minutes and cooks in 1 pot on the stove. It's loaded with a satisfying mix of vegetables (potatoes, carrots, mushrooms & more) and can also be customized to use your favorites. This recipe is naturally vegan (it's all vegetables, no meat).
This vegetable stew is thick, satisfying, and full of flavor. Plus it's a tasty way to include a ton of vegetables in one meal! This recipe is ideal as dinner on a busy weeknight, as a memorable dinner for guests, or meal prep for your week (leftovers are delicious).
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Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.
- Yellow onion
- Tomato paste
- Italian seasoning
- Vegetable broth
- Gold potatoes
- Frozen peas
Here's how to make this recipe in 6 simple steps:
- Add ¼ cup of broth to a large pot over medium high heat. Add the carrots, onion, and mushrooms and cook, stirring frequently, for 4 - 5 minutes, until the onions are translucent. Add the garlic and cook for 1 minute more.
- Stir in the tomato paste followed by the flour and Italian seasoning.
- Add the potatoes and vegetable broth to the pot. Stir to combine.
- Bring the pot to a boil over high heat, reduce the heat to medium and simmer, uncovered, for 15 minutes, until the potatoes are cooked. Stir frequently and scrape the bottom of the pot. Add additional broth (or water) if you prefer a thinner stew.
- Add the peas and cook for 5 minutes more. Season with salt and pepper to taste.
- Enjoy! Serve warm with croutons or a side of crusty bread.
Here's some of the most popular substitutions and additions for this recipe:
- Vegetables: this recipe calls for potatoes, carrots, peas, and mushrooms; but you can swap these out for 5 - 6 cups of your preferred vegetables. Popular options include: green beans, zucchini, corn, celery, or sweet potatoes.
- Mushrooms: Baby Bella, Cremini, or white mushrooms are all tasty in this recipe.
- Flour: use all purpose flour or an alternative (like gluten free flour)
- Italian seasoning: swap this out for a combination of oregano, basil, rosemary, and thyme.
- Frozen peas: canned peas can also be used.
It's recommended to make this recipe in a large pot or dutch oven. My go-to for stews is this trusty Lodge 6 Quart Dutch Oven.
This recipe makes a sizable batch of stew! It makes up to 5 - 6 servings and the leftovers are always tasty. If you have leftovers, here's how to store them:
- In the fridge: cool and store in an airtight container in the fridge for up to 3 - 4 days.
- In the freezer: cool and freeze in an airtight container for up to 3 months.
This recipe makes a thick stew; but if you prefer a thinner stew you can add more liquid (broth or water) until it reaches your desired consistency. You should also add more liquid if you find that your soup is sticking to the bottom or the pot.