A warm bowl of vegetable stew is the kind of comfort food that makes cold weather feel a little more inviting.
This recipe is filled with hearty potatoes, tender zucchini, bell peppers, and onions simmered in a tomato base.
Our loaded vegetable stew recipe is easy to make, flavorful, and ready in under 40 minutes, which makes it a great choice for busy weeknights.
If you’re craving a cozy and satisfying zucchini stew with potatoes, this version keeps things simple yet flavorful.
It’s also a lighter alternative to meat-heavy stews, perfect for a Meatless Monday menu. However, if you’re in the mood for something heartier, you’ll enjoy my Texas cowboy stew or hamburger stew recipes as well.
The best part…
- Balanced and hearty: Potatoes give the stew substance, while zucchini keeps it fresh and light.
- Budget-friendly: Uses everyday ingredients you likely already have in your kitchen.
- Versatile: Works as a main dish or side, and you can easily add beans or lentils for protein.
- Cold-weather ready: Perfect for warming up after a chilly day.
Ingredients
- Potatoes: The base of the stew, adding heartiness.
- Zucchini: Adds tenderness and mild flavor that balances the potatoes.
- Garlic cloves + garlic powder
- Onion
- Bell pepper
- Crushed tomatoes: Create a rich, savory sauce.
- Oil: Helps sauté the vegetables.
- Seasoning: Salt, pepper, paprika, and Italian seasoning. These Seasonings bring warmth and depth to this recipe.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make vegetable stew
Heat oil in a large pan over medium heat. Add onion and garlic. Sauté until softened, about 2 minutes.
Add in diced potatoes, chopped bell peppers and zucchini. Season with salt, pepper, paprika, and Italian seasoning. Mix and Let them cook for 3–4 minutes, stirring occasionally.
Pour in the crushed tomatoes. Stir well to combine.
Reduce heat, cover, and simmer for 20–25 minutes, until the potatoes are tender.
Taste and adjust seasoning. Serve hot.
What to serve with vegetable stew
This zucchini stew is hearty enough to be enjoyed on its own, but you can serve it with warm bread or rice.
If you’re in the mood for more cozy bowls, check out my cowboy soup, chicken gnocchi soup, and one pot lasagna soup. You’ll also love this hearty bowl of easy ground beef vegetable soup.
Storing and reheating leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating. The texture of vegetables may change and soften slightly, but the stew will still taste delicious.
- Reheating: Warm gently on the stove with a splash of water or broth if it thickens too much.
Helpful Tips
- Let the stew simmer covered so the potatoes cook evenly.
- For extra protein, add a can of beans such as chickpeas or kidney beans.
- A sprinkle of fresh parsley or cilantro right before serving brightens the flavor.
FAQs
Vegetable stew is thick and hearty, with potatoes, zucchini, and other vegetables simmered until tender in a tomato-based sauce.
The liquid reduces down, creating a rich coating on the vegetables. Vegetable soup, on the other hand, has more broth or stock, making it lighter and more liquid-based.
In short, stew is chunkier and more filling, while soup is brothy and lighter.
Yes, it reheats beautifully. The flavors deepen as it sits, making it even better the next day.
Carrots, green beans, or spinach work well. Just adjust the cooking time so they don’t overcook.
Yes. Use about 4 to 5 medium fresh tomatoes, peeled and chopped. Simmer a little longer to break them down.
Yes, this recipe is naturally vegan and dairy-free.
Hope you get to try our vegetable stew soon!
This easy vegetable stew is a cozy option for cold weather meals, with potatoes and zucchini making it both hearty and fresh.
It’s simple to prepare, uses pantry staples, and adapts easily to whatever vegetables you have on hand.
Whether served on its own or paired with bread or rice, it’s a dish worth adding to your weeknight rotation for fall.
Happy cooking!
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Loaded Vegetable stew recipe
Ingredients
- 2 medium potatoes (peeled and diced)
- 1 medium zucchini (diced)
- 3 cloves garlic (Minced)
- ½ teaspoon garlic powder (optional see note 2)
- 1 bell pepper (chopped)
- 1 medium onion (diced)
- 1 Tablespoon oil (for sautéing)
- 15 oz crushed tomatoes
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning
Instructions
- Heat the oil in a Dutch oven over medium heat. Add onion, garlic, and Sauté for 2 minutes until softened.
- Stir in the potatoes, bell peppers, zucchini and season with salt, pepper, paprika, and Italian seasoning. Cook for another 3–4 minutes, stirring occasionally.
- Pour in the crushed tomatoes mix to combine. Bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, or until the potatoes are tender.
- Taste and adjust seasoning before serving. Serve hot.
Notes
- Consistency: The crushed tomatoes provide enough liquid for a thick stew. If you prefer it more soupy, add ½–1 cup vegetable broth or water.
- Garlic: if you aren’t a fan of garlic, feel free to leave out the garlic powder.
- Seasoning swap: You can replace Italian seasoning with ½ teaspoon coriander.
- Make it heartier: Stir in a can of chickpeas, kidney beans, or lentils for extra protein.
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. The texture of vegetables may change and soften slightly, but the stew will still taste delicious.
Nutrition
