🍲 Hearty Vegetable Stew (Tomato-Based)
Thick, comforting, and packed with vegetables — perfect with crusty bread.
⏱ Time
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Prep: 15 minutes
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Cook: 40–45 minutes
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Total: ~1 hour
🍽 Serves
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4–6
🛒 Ingredients
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2 tbsp olive oil
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1 large onion, diced
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3 cloves garlic, minced
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2 carrots, sliced
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2 medium potatoes, diced
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1 cup mushrooms, sliced
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1 cup green beans, cut into pieces
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½ cup green peas (fresh or frozen)
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1 can (14–15 oz) diced tomatoes
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2 tbsp tomato paste
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3–4 cups vegetable broth
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1 tsp paprika
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1 tsp dried thyme
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½ tsp black pepper
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Salt, to taste
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1 bay leaf
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Fresh parsley, chopped (for garnish)
👨🍳 Instructions
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Heat olive oil in a pot over medium heat.
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Add onion and cook until soft, about 5 minutes.
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Stir in garlic and cook 30 seconds until fragrant.
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Add carrots, potatoes, and mushrooms. Cook 5–7 minutes, stirring occasionally.
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Stir in tomato paste, paprika, thyme, pepper, and salt.
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Add diced tomatoes, vegetable broth, and bay leaf.
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Bring to a boil, then reduce to a gentle simmer.
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Cover and cook 25–30 minutes, until potatoes are tender.
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Add green beans and peas; simmer 5–7 minutes more.
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Remove bay leaf, adjust seasoning, and garnish with parsley.
🍞 Serving Suggestions
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Crusty bread or garlic toast
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Over rice or mashed potatoes
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With a simple side salad
❓ Q & A
Q: Can I make this thicker like in the photo?
A: Yes — mash a few potatoes in the pot or simmer uncovered longer.
Q: Can I add protein?
A: Absolutely. Add chickpeas, lentils, white beans, or even beef or sausage.
Q: Can I make this in a slow cooker?
A: Yes. Cook on LOW 6–8 hours or HIGH 3–4 hours, adding peas near the end.
Q: Can I freeze it?
A: Yes! Freezes very well for up to 3 months.
Q: How do I boost flavor?
A: Add:
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A splash of Worcestershire or soy sauce
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A pinch of chili flakes
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A Parmesan rind while simmering.