Estate Garden Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A slow-simmered stew bursting with heirloom vegetables, inspired by the bountiful gardens of Midwest family estates. This american-inspired soups ready in about 55 minutes pairs olive oil, medium, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 medium, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 cup, diced potatoes
• 1 cup, diced zucchini
• 1 cup, diced green beans
• 1 cup, frozen peas
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until translucent and softened, stirring occasionally.
2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 3 minutes until fragrant and vegetables begin to soften.
3. Step 3: Pour in 4 cups vegetable broth, then add 1 cup diced potatoes, 1 cup diced zucchini, 1 cup diced green beans, and 1 tsp dried thyme. Bring to a gentle simmer.
4. Step 4: Cover and simmer for 20 minutes, then stir in 1 cup frozen peas. Remove the bay leaf and simmer uncovered for 5 more minutes until vegetables are tender and flavors meld.