Healthy Belgian Vegetable Stew with Herbed Yogurt

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, nutrient-packed stew featuring seasonal vegetables in a herb-infused broth, topped with a cooling yogurt sauce. This belgian-inspired vegetarian ready in about 45 minutes pairs medium Zucchini, medium Carrot, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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

• 1 medium Zucchini
• 2 medium Carrot
• 1 Red bell pepper
• 1/2 Onion
• 2 Garlic clove
• 3 cups Vegetable broth
• 2 cups Kale
• 1 can (14 oz) Diced tomatoes
• 1 tsp Fresh thyme
• 1/2 tsp Fresh rosemary
• 1 tbsp Olive oil
• 1/2 cup Plain Greek yogurt
• 1 tbsp Dill
• 1/2 tsp Salt

Instructions

1. Step 1: Dice the zucchini (1 medium) into 1/2-inch cubes, slice the carrots (2 medium) into thin rounds, and dice the red bell pepper (1) into 1/2-inch pieces. Finely chop the onion (1/2) and mince the garlic cloves (2).
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in the diced zucchini, sliced carrots, and diced red bell pepper. Cook for 5 minutes, stirring occasionally. Add 3 cups vegetable broth, 1 can diced tomatoes (14 oz), 1 tsp fresh thyme, 1/2 tsp fresh rosemary, and 1/2 tsp salt. Bring to a simmer and cook for 15 minutes.
4. Step 4: Stir in 2 cups chopped kale and cook for 5 more minutes until tender. Remove from heat. While the stew cools slightly, mix 1/2 cup plain Greek yogurt with 1 tbsp dill. Serve the warm stew topped with a dollop of herb yogurt sauce.