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Herb Infused Vegetable Stew - Comforting, Fresh, and Simple

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil, plus more for finishing
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into half-moons
  • 2 celery stalks, sliced
  • 2 medium potatoes, cut into 1-inch cubes (Yukon gold or red)
  • 1 small zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 4 cups vegetable broth (low sodium preferred)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1 cup chopped leafy greens (kale, spinach, or chard)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil or dill (or a mix)
  • 1 tablespoon lemon juice, plus more to taste
  • Salt and black pepper to taste
  • Red pepper flakes, to taste (optional)

Method
 

  1. Warm the base: Heat olive oil in a large pot over medium heat. Add onion with a pinch of salt. Cook 4–5 minutes until it softens and turns translucent.
  2. Add aromatics: Stir in garlic, carrots, and celery. Cook 2–3 minutes until fragrant. Don’t let the garlic brown.
  3. Build the body: Add potatoes, zucchini, bell pepper, and green beans. Sprinkle in dried thyme, dried oregano, smoked paprika, and another pinch of salt. Stir to coat the vegetables with oil and herbs.
  4. Liquids and simmer: Pour in diced tomatoes with their juices and the vegetable broth. Add the bay leaf. Bring to a gentle boil, then reduce to a simmer.
  5. Cook until tender: Simmer uncovered for 20–25 minutes, stirring occasionally, until the potatoes and carrots are tender but not falling apart. Skim any foam if needed.
  6. Greens and fresh herbs: Stir in the chopped greens and cook 3–5 minutes, just until wilted and bright. Remove the bay leaf. Turn off the heat and add parsley, basil or dill, and lemon juice.
  7. Season and finish: Taste and adjust. Add more salt, black pepper, and red pepper flakes if you like a kick. Finish with a drizzle of olive oil for richness.
  8. Serve: Ladle into warm bowls. Add a squeeze of lemon or a sprinkle of fresh herbs on top. Crusty bread on the side is never a bad idea.