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Veggie Stew


Recipe Notes

  • If stew gets too dry, add more water. 


1 tablespoon vegetable oil
½ cup diced onion (1/2 medium onion)
2 stalks celery, chopped
2 carrots, sliced in 2” sticks
1 can (about 15 ounces) diced tomatoes, with juice
1 medium potato, diced
1 zucchini (sliced 1/4 inch thick)
2 tablespoons parsley, minced
1 cup water
1 teaspoon vegetable broth granules (or 1 bouillon cube)
½ teaspoon salt
¼ teaspoon pepper


  1. In a deep pot heat 1 Tablespoon of oil.
  2. Add onions and celery and sauté until they are soft.
  3. Add the rest of the vegetables, 1 cup water and vegetable broth granules.
  4. Season with salt and pepper.
  5. Cover and simmer slowly for 30 minutes or until carrots and potatoes are tender.
  6. Refrigerate leftovers within 2 hours.


  • If stew gets too dry, add more water. 
Recipe Image
Prep time: 45 minutes
Makes: 8 cups
Nutrition Facts: View Label


I made this recipe with my 6th grade classes this week. We wanted to use produce from their school garden, so we used carrots, fennel, and kale. We left out the celery for fennel and just added the kale. It was really tasty! We had an adult suggest adding sausage to make it more of a meal, but I love that it's vegeterian. Thumbs up for this one!