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Bowl of delicious vegetarian stew with colorful vegetables and herbs

Best Vegetarian Stew

This hearty vegetarian stew is perfect for chilly evenings, featuring vibrant veggies and hearty beans that come together in one pot for an easy and comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil for sautéing
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced toasting increases flavor
  • 1 medium bell pepper, chopped
  • 2 medium zucchini, chopped
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups vegetable broth ensure plant-based for vegan option
  • 1 can (15 ounces) kidney beans, drained and rinsed can substitute with black beans or chickpeas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh to taste parsley for garnish

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; sauté for about 5 minutes until tender.
  3. Stir in garlic and bell pepper, cooking for another 2 minutes.
  4. Add zucchini, diced tomatoes, vegetable broth, kidney beans, thyme, basil, salt, and pepper.
  5. Bring to a boil, then reduce heat and let simmer for about 25-30 minutes, stirring occasionally.
  6. Adjust seasoning if necessary.
  7. Serve hot, garnished with fresh parsley.

Notes

Leftovers can be kept in the fridge for about 3-4 days or frozen for up to 6 months. When reheating, add a splash of vegetable broth if the stew is too thick.