Go Back
Vegetarian Stew

Impressive Vegetarian Stew

I love how this vegetarian stew turns simple, budget vegetables into deep, hearty food with barely any effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 hearty servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs. Yukon Gold potatoes (cut into 3/4" chunks)
  • 2 cans 15 oz each chickpeas (drained and rinsed)
  • 1 can 28 0z crushed tomatoes
  • 5 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 large yellow onion (diced small)
  • 3 medium carrots (sliced 1/4")
  • 3 ribs celery (sliced 1/4")
  • 5 cloves garlic (minced)
  • 2 bay leaves
  • 4 cups fresh kale or baby spinach (loosely packed, chopped)
  • 1/4 cup fresh parsley (chopped for finishing)
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper (plus more to taste)
  • 1 1/2 tsp kosher salt (adjust to taste)
  • 1 tbsp soy sauce or tamari (for umami)
  • 1 tbsp lemon juice (to brighten at the end)
  • 3 tbsp olive oil

Method
 

  1. Sweat aromatics (8–10 min): Heat olive oil in a heavy pot (I use this 6‑quart enameled Dutch oven) over medium. Add onion, carrots, celery, and 1/2 tsp salt. Cook, stirring occasionally, until onions are translucent and vegetables look glossy, not browned.
  2. Add garlic and tomato paste (2 min): Stir in minced garlic; cook about 30 seconds until fragrant. Add tomato paste and cook 1–1½ minutes, stirring, until deep red and slightly sticky on the bottom.
  3. Build fond with spices and tomatoes (1–2 min): Sprinkle in thyme, smoked paprika, and black pepper. Stir in crushed tomatoes, scraping the bottom to loosen any browned bits.
  4. Simmer the base (20 min): Pour in vegetable broth, bay leaves, and soy sauce. Bring to a steady simmer (small bubbles), then cook uncovered until the flavors deepen.
  5. Add potatoes (15–18 min): Stir in diced potatoes. Simmer gently until a knife slides in with slight resistance and the edges look satin-soft.
  6. Add chickpeas and greens (5–7 min): Fold in drained chickpeas and chopped kale or spinach. Cook until greens are tender and everything is heated through.
  7. Finish and balance (1 min): Remove from heat. Stir in lemon juice and chopped parsley. Taste and adjust salt and pepper.
  8. Rest (5 min): Let the stew stand, uncovered, about 5 minutes so it thickens slightly before serving.

Notes

Refer to complete step by step instructions below.