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Vegan Vegetable Stew

A comforting and hearty one-pot Vegan Vegetable Stew loaded with vibrant vegetables and rich flavors, perfect for a cozy 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, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste Salt and pepper Adjust seasoning as necessary
Garnish
  • to taste Fresh parsley For garnishing

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, carrots, and celery; sauté until softened, about 5 minutes.
  3. Stir in the garlic and bell pepper, cooking for another 2 minutes.
Cooking
  1. Add the zucchini, vegetable broth, diced tomatoes, kidney beans, thyme, oregano, salt, and pepper.
  2. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the vegetables are tender.
  3. Adjust seasoning if necessary.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

This stew keeps well in the fridge for 4-5 days or can be frozen for up to 3 months. For variations, try different beans or add some heat with red pepper flakes.