Estate-Bound Heirloom Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting stew made with heirloom vegetables and a touch of smoky bacon, reminiscent of a cherished family recipe found in an estate sale. This american-inspired soups ready in about 55 minutes pairs olive oil, diced large onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1, diced large onion
• 2, peeled and diced carrots
• 2, diced celery stalks
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 1 cup, diced potatoes
• 1 cup, diced zucchini
• 1 cup, trimmed green beans
• 1/2 cup, sliced mushrooms
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced large onion, 2 diced carrots, and 2 diced celery stalks; cook for 8 minutes until softened, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 tsp dried thyme and 1 bay leaf.
3. Step 3: Pour in 4 cups vegetable broth, add 1 cup diced potatoes, 1 cup diced zucchini, 1 cup trimmed green beans, and 1/2 cup sliced mushrooms; bring to a simmer and cook for 25 minutes until vegetables are tender.
4. Step 4: Season with salt and pepper to taste, remove the bay leaf, and stir in 2 tbsp chopped fresh parsley before serving.