Cold winter nights aren’t so bad when you warm up with this hearty vegetable stew.

If you check out my recipes on 30Seconds, you might notice I love a great soup during the dark winter months. Even if you are blessed to live someplace with a little more sun than I do, are just delicious comfort food. But sometimes you want something a little more heartier, like a .

What’s the difference between a soup and a stew? Liquid is the main ingredient in a soup, while a stew is chunkier and has more main ingredients that are not liquid. Interesting, right?

This simple vegetable stew recipe is loaded with and easy to put together in a stock pot. To make this healthy vegetable stew you will need olive oil, onion, carrots, celery, garlic, thyme, oregano, crushed red pepper flakes, Yukon gold potatoes, tomato paste, vegetable broth, a can of diced tomatoes, green beans, corn, green peas, baby spinach, fresh parsley and red wine vinegar. Lots of healthy ingredients in this stew!

Serve this wholesome, tasty vegetable stew for or . Add a delicious warm biscuit, or my as a side dish.

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 8

Ingredients

• 3 tablespoons 
• 1 large yellow onion, chopped
• 3 – 4 medium carrots, diced (about 2 cups)
• 3 large ribs celery, diced (about 1 1/2 cups)
• 4 garlic cloves, minced (about 2 tablespoons)
• 2 teaspoons fresh thyme or 1 teaspoon 
• 1 1/2 teaspoons 
• , to taste
• 2 medium Yukon gold potatoes, diced (about 2 cups)
• 1 tablespoon 
• 8 cups (2 quarts) 
• 1 can (15 ounces) 
• 1 cup frozen or fresh chopped green beans
• 1 cup frozen or fresh corn kernels
• 1 cup frozen or fresh green peas
• 6 ounces baby spinach, de-stemmed and roughly chopped
• 1/3 cup chopped fresh parsley, plus more for serving
• 1 tablespoon 

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Recipe Notes

• Feel free to change up the vegetables to suit your tastes.

• If you want a creamy stew, stir in some heavy cream or evaporated milk at the end of cooking time.

Here’s how to make it: 

1. Begin by warming the oil in a large soup pot or Dutch oven over medium heat. Place the onions, carrots and celery in the pot and stir every now and then, until the vegetables are cooked but not over-soft, about 10 minutes.

2. Incorporate the garlic, thyme, oregano, crushed red pepper, to taste, and a bit of salt and pepper. (You can add more later, if needed.) Cook for about 1 minute.

3. Add in tomato paste and potatoes, stirring frequently, for 2 to 3 minutes.

4. Turn up heat to medium-high and add broth, diced tomatoes along with their juices and the vegetables, except for the parsley and spinach. Bring mixture to a boil and then reduce the heat and let it simmer, partially covered, until the potatoes are tender, about 20 minutes.

5. Turn off the heat and ad the parsley, vinegar and spinach. Stir until the spinach wilts. Taste and add salt and pepper, if needed.

6. Serve hot with a bit more parsley, if desired!

Nutrition Facts Per Serving

Calories: 176

Total Fat: 6.2g

Saturated Fat: 0.9g

Cholesterol: 0mg

Sodium: 1062mg

Total Carbohydrate: 27.7g

Dietary Fiber: 6.5g

Total Sugars: 7.6g

Protein: 6.1g

Vitamin D: 0mcg

Calcium: 137mg

Iron: 4mg

Potassium: 1136mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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