Vegetable Stew With Peas, Potatoes, And Bell Pepper

Vegetable stew with peas, potatoes, and bell pepper sounds like a hearty and nutritious dish! Here’s a simple recipe to get you started:

Vegetable Stew With Peas, Potatoes, And Bell Pepper


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 potatoes, diced
  • 1 bell pepper (any color), diced
  • 1 cup frozen peas
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)


  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant, about 3-4 minutes.
  2. Add the diced carrots, potatoes, and bell pepper to the pot. Cook, stirring occasionally, for another 5 minutes or until the vegetables start to soften.
  3. Pour in the vegetable broth and add the dried thyme and rosemary. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the vegetables are tender.
  4. Stir in the frozen peas and cook for an additional 5 minutes, or until the peas are heated through.
  5. Season the stew with salt and pepper to taste.
  6. Serve hot, garnished with chopped fresh parsley if desired.

This vegetable stew is not only delicious but also versatile. Feel free to customize it by adding other vegetables you have on hand, such as celery, corn, or green beans. Enjoy your hearty and comforting meal!

There’s something inherently comforting about a steaming bowl of hearty stew. It’s like a warm hug on a chilly day or a soothing remedy for the soul. And when that stew is not only delicious but also packed with wholesome, nutrient-rich vegetables, it becomes a true winner in the kitchen.

This easy-to-make, healthy vegetable stew recipe is a testament to simplicity and flavor. It’s perfect for those times when you crave something cozy and nourishing, yet you don’t want to spend hours slaving away in the kitchen. Plus, it’s vegan, gluten-free, and requires just one pot and 40 minutes of your time. Could it get any better? Let’s dive into the details.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium potato, diced
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 2 cups chopped kale or spinach


  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
  2. Add the chopped carrots, celery, potato, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the diced tomatoes (with their juices) and vegetable broth. Stir in the dried thyme and rosemary. Season with salt and pepper to taste.
  4. Bring the stew to a gentle boil, then reduce the heat to low and let it simmer, covered, for 20-25 minutes, or until the vegetables are tender.
  5. Stir in the chopped kale or spinach, and let it cook for an additional 5 minutes until wilted.
  6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

Vegetable Stew With Peas, Potatoes, And Bell Pepper


  • Feel free to customize this stew with your favorite vegetables. You can add mushrooms, bell peppers, zucchini, or any other veggies you have on hand.
  • For extra protein, you can toss in some cooked beans, lentils, or tofu.
  • This stew tastes even better the next day, so don’t hesitate to make a big batch for leftovers.

In conclusion, this healthy vegetable stew recipe ticks all the boxes: easy, delicious, nutritious, and oh-so-satisfying. Whether you’re cooking for a crowd or just craving a comforting meal for yourself, this stew is sure to hit the spot. So grab a spoon and dig in!

In the bustling chaos of modern life, moments of culinary inspiration often arise from the simplest of circumstances. It was one such evening that found me standing before a mountain of assorted vegetables, their vibrant hues beckoning from the depths of my refrigerator. With a weary sigh and no inclination to tackle the chore of washing dishes, I resolved to transform this motley assortment into something comforting and nourishing.

As I chopped and diced, the kitchen filled with the earthy fragrance of fresh produce mingling with the aromatic herbs I liberally sprinkled into the bubbling pot. Tomatoes, onions, and garlic formed the flavorful base, their savory essence infusing the simmering broth with a richness that promised warmth and satisfaction.

Into the pot went carrots, their sweetness tempered by the tang of bell peppers and the subtle heat of chili flakes. Zucchini and eggplant followed suit, their tender flesh soaking up the savory juices and adding a delightful textural contrast to the stew. Each vegetable, with its distinct flavor and texture, contributed to the symphony of tastes and aromas that filled the air.

As the stew simmered gently on the stove, I couldn’t help but marvel at the transformation taking place before my eyes. What had begun as a haphazard collection of ingredients had evolved into something truly magical—a hearty and wholesome vegan stew that sang with the flavors of the season.

How To Make Vegetable Broth

Vegetable Stew With Peas, Potatoes, And Bell Pepper

And then, like a bolt from the blue, it struck me: this stew was my winter ratatouille! Just as the classic French dish celebrates the bounty of summer vegetables, my humble creation paid homage to the winter harvest in all its glory. It was a revelation that filled me with a sense of pride and accomplishment, knowing that I had created something beautiful and delicious out of sheer necessity and inspiration.

As I ladled the steaming stew into bowls and garnished it with a sprinkle of fresh herbs, I couldn’t help but feel a sense of gratitude for the humble ingredients that had come together to create such a delightful feast. In that moment, I realized that true culinary creativity knows no bounds, and that even the simplest of meals has the power to inspire and nourish both body and soul.

Absolutely, simplicity often leads to the most delightful dishes! Provençal cuisine is renowned for its emphasis on fresh, seasonal ingredients and letting the natural flavors shine through. Your vegan stew sounds like a perfect embodiment of this philosophy, marrying humble components to create a dish that’s both satisfying and sophisticated.

Let’s delve into the elements that make your stew a standout. First, the Yukon gold potatoes are an excellent choice. Their creamy texture and slightly buttery flavor complement the other ingredients while providing a hearty base for the stew. Potatoes have this wonderful ability to absorb flavors from the other ingredients, enhancing the overall taste of the dish.

Next, the canned tomatoes contribute richness and depth to the stew. Tomatoes are a staple in many cuisines for good reason – they add acidity, sweetness, and umami, elevating dishes to new heights. Using canned tomatoes ensures a consistent flavor profile and allows you to enjoy this stew year-round, regardless of tomato season.

And then there are the frozen peas, adding a burst of freshness and sweetness reminiscent of spring. Peas are like little green jewels in dishes, providing a pop of color and a delightful burst of flavor with each bite. Their tender texture contrasts beautifully with the creamy potatoes and hearty tomatoes, adding layers of complexity to the stew.

What’s particularly wonderful about your recipe is its versatility. While it’s lovely served fresh, as you mentioned, it also improves with time as the flavors meld together. This makes it an ideal dish for meal prep or for feeding a crowd, as you can make it ahead of time and simply reheat it when needed. Plus, it’s vegan, making it suitable for a wide range of dietary preferences and restrictions.

Vegetable Stew With Peas, Potatoes, And Bell Pepper

In essence, your vegan stew embodies the essence of Provençal cooking – simple yet elegant, relying on the quality of seasonal ingredients to create a dish that’s both comforting and refined. It’s a celebration of the bounty of nature and the joys of uncomplicated cooking. I can almost taste the warmth of summer and the richness of the harvest with every spoonful!

Sure, here’s a basic list of ingredients for a vegetable stew:

  1. Assorted vegetables (such as carrots, potatoes, onions, celery, bell peppers, zucchini, tomatoes, etc.)
  2. Vegetable broth or water
  3. Garlic
  4. Olive oil or vegetable oil
  5. Herbs and spices (such as thyme, rosemary, bay leaves, paprika, salt, and pepper)
  6. Tomato paste (optional, for added depth of flavor)
  7. Optional protein sources (such as tofu, seitan, or legumes like chickpeas or lentils)
  8. Optional additional ingredients for extra flavor or texture (such as mushrooms, corn, peas, or green beans)

You can adjust the ingredients based on your taste preferences and what you have available.

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