Recipe Details

• Author: deesviral
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Stew / Vegan
• Cuisine: American / Plant-Based
• Keywords: vegan veggie stew, vegetable stew, plant-based dinner, deesviral

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 cups potatoes, diced
• 1 cup zucchini, chopped
• 1 cup green beans
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can chickpeas or white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt, to taste
• Optional: fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook for 4–5 minutes until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add carrots, celery, and potatoes. Stir to combine.
5. Pour in vegetable broth and diced tomatoes.
6. Add chickpeas, smoked paprika, thyme, salt, and pepper.
7. Bring to a boil, then reduce heat and simmer for 30 minutes.
8. Add zucchini and green beans and cook for 10 more minutes until tender.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh parsley if desired.

Tips & Variations

• Add lentils for extra protein and thickness.
• Spice it up with red pepper flakes or cayenne.
• This stew tastes even better the next day and freezes well.