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Hearty Vegetable Stew

Warm up during cold weather with satisfying Hearty Vegetable Stew!

This recipe is part of our Family Dinner Book Club menus for Teamwork and A Garden for a Groundhog.

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Hearty Vegetable Stew is the perfect meatless meal to keep you warm and filled during the cold winter months. I love to tuck into a steaming bowl of soup when it’s cold and rainy outside. Soup literally warms us up from the inside out, and when it is filled with vegetables is so nourishing.

Tips for making Hearty Vegetable Stew

Get the kids involved with cooking this recipe!
Younger kids can measure and mix vegetables into the pot.
Older kids can help peel and chop vegetables.
This soup can be fully made ahead of time and kept in the refrigerator for about 1 week. Reheat on the stove top for best results.
All of the peels and scraps from the vegetables can be frozen and used later to make homemade vegetable or chicken stock.

Tools for making Hearty Vegetable Stew

Dutch Oven – A large, heavy, oven-safe dutch oven is one of the best cooking vessels you can have in your kitchen. It is perfect for so many applications and stands up to very high heats.
Vegetable Peeler
Cutting Board
Chef’s Knife

Overhead shot bowl of vegetable stew with various toppings

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More comforting soup recipes to devour:
Chicken Tortilla Soup (without tomatoes)
Pasta Soup
Potato Cheddar Soup
Maple Roasted Butternut Squash Soup
French Onion Soup

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Overhead shot two bowls of soup with cheesy biscuits
Yield: serves 8-10

Hearty Vegetable Stew

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Hearty Vegetable Stew is a filling and nutritious comfort food.


  • 1 teaspoon extra virgin olive oil
  • 1 small yellow or white onion, peeled and diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 pound red potatoes or mini potatoes, diced
  • 1 small butternut squash, peeled, seeded, and diced
  • 1 cup cut green beans
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon ground black pepper
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 lemon, for the juice


  1. In a dutch oven, heat the oil over medium heat.
  2. Add the diced onions to the oil. Cook, stirring frequently, until the onions are translucent, about 5 minutes.
  3. Add the carrots, celery, and garlic. Cook until the garlic is fragrant, about 30-60 seconds.
  4. Add the potatoes, butternut squash, green beans, oregano, paprika, bay leaf, salt, pepper, stock, and water. Stir to combine and bring to a boil. Reduce the heat to a simmer, cover with a lid, and cook until the vegetables are fork tender, about 20-30 minutes.
  5. Just before serving, stir in the juice of a lemon. Serve with desired accompaniments.


Accompaniments: grated parmesan cheese, cooked tortellini, breadsticks, crackers, hot sauce, chopped parsley

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