Golden Vegetable Infusion Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting bowl where root vegetables slowly absorb aromatic broth until tender and deeply flavorful. This soups ready in about 55 minutes pairs large, finely diced onion, stalks, finely diced celery, low-sodium vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 medium, peeled and diced into 1/2-inch cubes carrots
• 2 medium, peeled and diced into 1/2-inch cubes parsnips
• 1 large, finely diced onion
• 2 stalks, finely diced celery
• 4 cups low-sodium vegetable broth
• 4 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add 1 large diced onion and 2 stalks finely diced celery, stirring frequently for 3 minutes until softened but not browned.
2. Step 2: Add 2 medium diced carrots and 2 medium diced parsnips to the pot, stirring to coat in oil. Pour in 4 cups low-sodium vegetable broth, then add 4 fresh thyme sprigs and 2 bay leaves. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 35-40 minutes, stirring once halfway, until all vegetables are fork-tender and the broth has thickened slightly around the edges.