This healthy vegetable stew recipe is so easy to make, and perfect for when you need a bowl of something cozy and delicious. It's vegan, gluten-free, rich in flavor, and very hearty. And it takes just one pot and 40 minutes! 

An overhead photo of vegetable stew in a large pot with a wooden spoon next to small bowls of salt and pepper, 2 lemon halves and parsley.
Photo Credits: Kathrine Irwin  

I was initially inspired to make this vegetable stew by a mountain of veggies in my fridge and no stomach for washing dishes. As it came together, I heard the gentle bubbling of a vegetable-spiked tomato broth loaded with seasonal veggies, and it hit me: this vegan stew is my winter ratatouille!

Like the Provençal summer favorite, I keep the seasoning simple to let the vegetables take center stage. It uses humble ingredients but is still elegant in its own way. And it tastes even better the next day!

There’s nothing fancy about this vegan stew recipe, but a few seasonal ingredients working together make all the difference. Yukon gold potatoes bring a nice heft, and get buttery and tender, adding a welcome creaminess. Canned tomatoes add richness and frozen peas add a taste of spring's sweet and delicate flavors.

Red bell peppers, fresh parsley, and lemon add a pop of brightness to balance the savory elements. Healthy and yet so comforting, this vegan stew recipe is everything I love about the Mediterranean diet!

Table of Contents
  1. Vegetable Stew Ingredients 
  2. How to Make this Vegetable Stew Recipe
  3. What to Serve with Vegetable Stew
  4. You’ll Also Like: Vegan Stew Recipes
  5. Vegan Vegetable Stew with Peas, Potatoes, and Red Bell Pepper Recipe
ingredients for vegetable stew including olive oil, onion, garlic, celery, carrots, potatoes, red bell pepper, salt, pepper, frozen peas, diced tomatoes, vegetable broth, parsley, and lemon.


Vegetable Stew Ingredients 

This vegetable stew recipe uses all easy-to-find seasonal ingredients, with canned tomatoes and frozen peas bringing a bit of spring-summer to winter’s coldest days. You’ll need: 

  • Extra virgin olive oil is used to sauté the vegetables and is drizzled on just before serving for extra richness and flavor. I like a robust, full-flavor variety for this dish. (I used our Greek Koroneki.)
  • Yellow onion, garlic, celery, and carrots provide the soup’s aromatic base.
  • Potatoes add a bit of heft. I like the buttery, creamy flavor of Yukon gold, but any all-purpose potato like red gold or purple majesty will work well.
  • Red bell pepper adds bright, sweet bursts of flavor. Yellow, purple, and green bell peppers will work, they just lean more bitter and vegetal than sweet red bell peppers.  
  • Kosher salt and black pepper enhance the flavor.
  • Peas add a pleasant pop of texture and sweetness. Frozen peas work great! You don’t even need to thaw them.  
  • Canned diced tomatoes add summery sweetness and richness all year round. If you have canned whole tomatoes that will work too–just burst them with the back of your spoon. 
  • Vegetable broth keeps this soup vegan, but you can use chicken stock, chicken broth, beef broth, or whatever you have on hand.  
  • Parsley adds freshness and bright, peppery flavor. You can substitute it with other tender herbs basil or cilantro. 
  • Fresh lemon juice lifts the savory flavors, adding acidity for balance. Please don’t skip it! Otherwise, your soup will likely taste “flat.” You can substitute with lime juice or a splash of sherry vinegar or white distilled vinegar (start small, taste, and adjust). 
A bowl of vegetable stew with a spoon next to small bowls of salt and pepper.


How to Make this Vegetable Stew Recipe

This is a very fuss-free, no-fail vegan stew recipe. You really can’t go wrong–feel free to throw in whatever veggies are lingering in your fridge if you’d like. 

  • Get ready: Finely chop one medium yellow onion. Mince 3 garlic cloves. Coarsely chop 2 celery ribs. Slice 2 carrots into thin rounds. Cube 3 Yukon gold potatoes. Core and coarsely chop 1 red bell pepper. 
  • Soften the aromatics: Heat the olive oil in a large Dutch oven or heavy cooking pot over medium-high heat. When the oil is shimmering, add the onion, garlic, celery, carrots, potatoes, and bell pepper. Season with a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened some, 5 to 7 minutes. An overhead photo of onions, garlic, celery, carrots, potatoes and a bell pepper being sauteed in a large pot with a wooden spoon. There is a small bowl of salt, two lemon halves and parsley surrounding the pot.
  • Boil. Add 1 cup of frozen peas, a can of diced tomatoes and their juices, and 4 cups of vegetable broth. Bring to a boil for about 5 minutes. An overhead photo of the peas and diced tomatoes added to the other ingredients in the large pot with a wooden spoon. There is a small bowl of salt, two lemon halves and parsley surrounding the pot.
  • Simmer. Lower the heat and cover the pot partway (allow an opening on top). Simmer until the vegetables are fully tender and cooked through, about 25 to 35 minutes. 
  • Get ready to serve. While the soup simmers, chop enough parsley and tender stems to yield one cup. Juice 1 lemon. 
  • Thicken (optional). Turn off the heat. If you want a thicker stew, take an immersion blender and blend it ever so briefly so that some parts of the soup are pureed but the majority remains in large chunks. Alternatively, you puree one cup of the stew in a food processor or blender (let it cool a bit first), then return it to the pot.An overhead photo of the vegetable stew in a large pot after some of it has been mixed with an immersion blender. There is a small bowl of salt, 2 lemon halves and parsley surrounding the pot.
  • Finish and serve (or store). Stir in the parsley and lemon juice. Transfer to serving bowls and finish each bowl with a drizzle of extra virgin olive oil. Or let cool completely and store in a tightly closed container in your fridge for up to 4 days. An overhead of parsley being added to the pot of vegetable stew. There is a small bowl of salt and parsley surrounding the pot.


What to Serve with Vegetable Stew

This easy stew recipe makes a satisfying dinner in under an hour. You don’t need any sides! But if you’re feeding a very hungry crowd, make a hearty salad while it simmers for extra protein. Balela or Tabouli both come to mind. And if you love the crunch of tabouli salad but avoid gluten, try my Cauliflower Tabouli instead.

An overhead photo of two bowls of vegetable stew with spoons next to small bowls of salt and pepper, parsley and some crusty bread.

You’ll Also Like: Vegan Stew Recipes

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4.93 from 28 votes

Vegan Vegetable Stew with Peas, Potatoes, and Red Bell Pepper

Suzy Karadsheh
An overhead photo of vegetable stew in a large pot with a wooden spoon next to small bowls of salt and pepper, 2 lemon halves and parsley.
This veggie-packed stew is vegan, gluten free, and on your table in under an hour! I keep it simple to let the vegetables’ flavor shine. Make this hearty stew to nourish you on cold days. And feel free to throw in any quick-cooking vegetables you have on hand.
Prep – 15 minutes
Cook – 25 minutes
Total – 40 minutes
Cuisine:
American/Mediterranean
Serves – 4 to 6
Course:
Entree, Soup

Ingredients
  

  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 celery ribs, coarsely chopped
  • 2 carrots, sliced into thin rounds
  • 3 Yukon gold potatoes, cubed
  • 1 large red bell pepper, cored and coarsely chopped
  • Kosher salt
  • Black pepper
  • 1 cup frozen peas
  • 1 (15-ounce) can diced tomatoes with their juices
  • 32 ounces (4 cups) low-sodium vegetable broth
  • 1 cup chopped parsley leaves and tender stems (from about ¾ bunch)
  • 1 lemon, juiced

Instructions
 

  • Soften the aromatics. Heat the olive oil in a large Dutch oven or heavy cooking pot over medium-high heat. When the oil is shimmering, add the onion, garlic, celery, carrots, potatoes, and bell pepper. Season with a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened some, 5 to 7 minutes.
  • Boil. Add the peas, tomatoes and their juices, and vegetable broth. Bring to a boil for about 5 minutes.
  • Simmer. Lower the heat and cover the pot partway (allow an opening on top). Simmer until the vegetables are fully tender and cooked through, 25 to 35 minutes.
  • Thicken (optional). Turn off the heat. If you want a thicker stew, take an immersion blender and blend it ever so briefly so that some parts of the soup are pureed but the majority remains in large chunks. Alternatively, you puree one cup of the stew in a blender (let it cool a bit first), then return it to the pot.
  • Finish and serve or store. Stir in the parsley and lemon juice. Transfer to serving bowls and finish each bowl with a drizzle of extra virgin olive oil. Or let cool completely and store in a tightly closed container in your fridge for up to 4 days.

Notes

  • To freeze: Allow to cool, then tightly seal, leaving some room at the top for expansion. Freeze for up to 1 month. Thaw overnight in the fridge, and re-warm gently over low heat. 
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 180kcalCarbohydrates: 30.8gProtein: 5.4gFat: 5.2gSaturated Fat: 0.7gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.5gSodium: 127.2mgPotassium: 769mgFiber: 6.8gSugar: 7.5gVitamin A: 5137.4IUVitamin C: 84.1mgCalcium: 71.6mgIron: 2.7mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 5 stars
    Hi Another thumbs up for this soup I Even put a Zucchini in to it was delicious, this is my second recipe that I have done this week and going for another soon thanks again 👍👍

  2. We loved this stew, although my wife insisted that it was soup. Either way, it is very healthy, tasty, and easy to make. Thanks!

  3. This is on the stove top now on a below freezing night here in Texas.. Can't wait to enjoy! Was surprised by the lack of seasonings & after reading the comments below opted to add my own mix..
    1 tsp of each cumin, coriander, paprika, dried oregano & dried mint.. & 1/2 tsp of turmeric.. Smells amazing! Plan to juice just half a lemon 🍋
    Thank you Suzy!

    1. 5 stars
      **Update**
      This was amazing! Absolutely wouldn't change a thing.. Even the pickiest eater in my house went back for 3 & 4 servings 😋 It was an absolute hit 🔥

      Served it on the side of Suzy's Chicken Kofta recipe. Gorgeous dinner on a cold winter's night ❤

    2. 5 stars
      Thank you for the seasoning recommendations. I agree that it needed additional flavor for my tastes. I only added juice of half lemon (thanks, Sara) and some red lentils for protein. Easy to make.

    1. Hi, Lauren. This particular recipe can be divided by 4 to get the approximate "serving size". The nutrition info here is our best effort and we use a program that calculates that for us based on the ingredient list. The exact serving size measurement (by grams, cups, etc) is another layer that's harder for us to precisely calculate at the moment, but we're working on it!

  4. I ususall give you a 5 star rating but have to give this a 3 star, I found it to be not very flavorful to bland. But, thank you for including this as the calories are low which is always in your favor, fondly....

  5. 3 stars
    I found this a bit bland. Would love to see some spices included. I ended up adding smoked paprika, oregano, and cumin, which was pretty good. I'm thinking about making a chimichurri sauce to drizzle on the leftovers.

  6. 5 stars
    Made this for supper and served with hummus and pita bread. So much flavour. Hubby had 2 bowls! Looking forward to having it for lunch tomorrow. Suzy’s recipes never disappoint! I have them on rotation a few times a week.

  7. 5 stars
    This was excellent! Super hearty and "stew-like". Didn't have vegetable broth so, ended up using chicken broth and added some coconut sugar to soften the acidity.

    Love it when you get a recipe and happen to have almost everything on hand!

  8. This looks delicious and I am looking forward to trying it! Do you think I could add red lentils or quinoa to it to up the protein?

  9. 5 stars
    I am half Greek grew up in America. Single and I cook this recipe twice a month lately at least. oh my goodness thank you!

  10. 5 stars
    Thank you for the quick, healthy recipe using basic pantry ingredients. This was a great weeknight meal! I made the recipe as written. Based on my own personal preference I would reduce the lemon juice to half a lemon.