Hearty One Pot Vegetable Stew Feeds 4 Hungry Souls Fast

Name: Hearty One Pot Vegetable Stew Feeds 4 Hungry Souls Fast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: International
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 bell pepper, diced; 1 zucchini, sliced; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon paprika; Salt and pepper to taste; 1 cup frozen peas; 1 cup chopped potatoes

Author: lia

Published: December 12, 2025

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There’s something magical about gathering around the table for a hearty one pot vegetable stew on busy weeknights. As a mom of three, I’ve made this dish more times than I can count – it’s my go-to when we need something wholesome, delicious, and (let’s be honest) easy to clean up after! This stew tastes like comfort in a bowl, with all those colorful veggies simmering together in perfect harmony. What I love most is how the whole house smells amazing while it cooks, practically calling everyone to the kitchen before it’s even done. It’s the kind of meal that makes you feel good about what you’re feeding your family, without spending hours in the kitchen.

Why You’ll Love This One Pot Vegetable Stew

This isn’t just another soup recipe – it’s a weeknight lifesaver packed with goodness. Here’s why it’s become my family’s favorite:

One pot = less mess: Throw everything in, simmer, and dinner’s done (hello, easy cleanup!)
Nutrient-packed: Loaded with colorful veggies that even picky eaters will enjoy
Customizable: Swap veggies based on what’s in season or hiding in your fridge
Better next day: Flavors deepen overnight, making perfect leftovers for lunch

Ingredients for One Pot Vegetable Stew

Here’s everything you’ll need to make this cozy stew – I promise it’s all simple, fresh ingredients you might already have! The key is prepping everything before you start cooking (trust me, it makes the whole process smoother). Grab these:

2 tablespoons good olive oil (the flavor base!)
1 medium onion, diced (about 1 cup)
2 carrots, chopped into half-moons
2 celery stalks, chopped (don’t skip – they add great texture)
3 garlic cloves, minced (or more if you’re like me and love extra garlic)
1 bell pepper (any color), diced
1 medium zucchini, sliced into half-moons
1 can (14 oz) diced tomatoes with their juices
4 cups vegetable broth (I use low-sodium so I can control the salt)
1 teaspoon dried thyme (rub between your fingers to wake it up!)
1 teaspoon paprika (smoked or sweet – your choice)
Salt and freshly ground pepper to taste
1 cup frozen peas (no need to thaw)
1 cup chopped potatoes (about 1 medium potato, peeled if you prefer)

One pot vegetable stew family dinner - detail 1

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this stew! Here’s what I grab from my kitchen:

A large pot (my trusty 5-quart Dutch oven works perfectly)
Wooden spoon for stirring
Sharp knife and cutting board
Measuring cups/spoons
Ladle for serving

How to Make One Pot Vegetable Stew

Okay, let’s get cooking! This stew comes together in just a few simple steps, and I promise the hardest part is waiting for that amazing aroma to fill your kitchen. Here’s exactly how I make it every time:

Sautéing the Vegetables

First, heat your olive oil in that big pot over medium heat – you want it shimmering but not smoking. Add the onion, carrots, and celery (I call this the “holy trinity” of stews). Stir them every minute or so for about 5 minutes until the onions turn translucent – this builds so much flavor! Now toss in the garlic, bell pepper, and zucchini. Give everything another good stir and cook for 3 more minutes until it all smells incredible.

Simmering the Stew

Time for the magic! Pour in the diced tomatoes (juice and all) and vegetable broth. Sprinkle in the thyme, paprika, salt, and pepper. Bring this to a gentle boil, then immediately reduce the heat to low. Cover with the lid slightly ajar and let it bubble away for 20 minutes – peek occasionally to stir and make sure nothing’s sticking.

One pot vegetable stew family dinner - detail 2

Final Touches

Now stir in those frozen peas and chopped potatoes. Leave the lid off this time and simmer for another 10 minutes until the potatoes are fork-tender. Taste and adjust the seasoning – sometimes I add an extra pinch of salt or a squeeze of lemon to brighten everything up. That’s it! Your house smells amazing, and dinner’s ready.

Tips for Perfect One Pot Vegetable Stew

After making this stew countless times, I’ve picked up some tricks that make all the difference:

Fresh vs. frozen: Always use fresh carrots and potatoes – they hold their texture better. But frozen peas work perfectly since they’re added last!
Season smart: Start with less salt since broth varies. You can always add more, but you can’t take it out!
Don’t overcook: Keep an eye on those potatoes – you want them tender but not mushy. Test with a fork at 8 minutes.

Ingredient Substitutions & Variations

Listen, I know we don’t always have every veggie on hand – that’s why this stew is so forgiving! Here are my favorite swaps and upgrades:

Root veggies: Swap carrots for parsnips or sweet potatoes (they add lovely sweetness)
Protein boost: Stir in a can of drained chickpeas or 1 cup cooked lentils at the end
Leafy greens: Toss in chopped kale or spinach with the peas for extra nutrition
Spice it up: Add a pinch of red pepper flakes if your family likes heat
Tomato twist: Use fire-roasted tomatoes for deeper flavor

The beauty is – it’s your stew! Make it how your family loves it.

Serving Suggestions for One Pot Vegetable Stew

Oh, the joy of serving this stew! My family loves it with thick slices of warm, crusty bread for dunking – I swear they’ll lick the bowl clean. For heartier appetites, try it over fluffy quinoa or brown rice. A simple green salad on the side makes it a perfect, balanced meal. Pro tip: sprinkle some fresh parsley or grated parmesan on top right before serving – it makes all the difference!

Storing and Reheating

This stew keeps beautifully in the fridge – just transfer it to an airtight container once cooled (trust me, you’ll want leftovers!). It stays fresh for 3-4 days. When reheating, I prefer the stovetop – just warm it gently over medium-low with a splash of water or broth to loosen it up. The microwave works too – stir every minute to heat evenly. For freezing, portion it into freezer-safe containers (leave some room for expansion!) and it’ll keep for 2-3 months. Thaw overnight in the fridge before reheating.

Nutritional Information

Just so you know, these numbers are estimates – your exact counts might vary slightly depending on your veggies and broth. But here’s the good news about what’s in each hearty bowl:

Calories: About 210 per serving
Fat: 7g (mostly the good kind from olive oil!)
Protein: 5g (add beans if you want more)
Carbs: 32g with 6g fiber

It’s packed with vitamins A and C from all those colorful vegetables – comfort food that loves you back!

Common Questions About One Pot Vegetable Stew

Q1. Can I freeze this vegetable stew?
Absolutely! This stew freezes beautifully for up to 3 months. Just let it cool completely first, then portion into freezer-safe containers (leave some room for expansion). Thaw overnight in the fridge before reheating on the stove with a splash of broth to refresh it.

Q2. How can I make the stew thicker?
If you prefer a thicker stew, try mashing some of the potatoes against the pot’s side with your spoon – this releases their starch naturally. You can also mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes of cooking.

Q3. What’s the best way to reheat leftovers?
I always reheat mine on the stovetop over medium-low heat with a splash of water or broth to loosen it up. Stir occasionally until piping hot. The microwave works too – just cover and stir every minute to heat evenly.

Q4. Can I use different vegetables?
Of course! That’s the beauty of this stew. Swap in whatever veggies you have – just remember to adjust cooking times. Harder veggies like sweet potatoes need longer, while delicate greens should be added at the end.

Q5. How long will leftovers keep in the fridge?
Stored in an airtight container, your stew will stay fresh for 3-4 days. The flavors actually deepen overnight – some say it tastes even better the next day!

Try this recipe tonight and share your results – I’d love to hear how your family enjoyed it! You can also find more recipes on Pinterest.