Innkeeper's Hearty Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A comforting, slow-simmered stew with root vegetables and herbs, evoking medieval hospice inns where travelers were welcomed with warmth. This french-inspired soups (vegetarian) ready in about 50 minutes pairs medium, peeled and diced carrots, diced parsnips, medium, diced potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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 carrots
• 1 cup, diced parsnips
• 2 medium, diced potatoes
• 1 medium, finely chopped onion
• 2 stalks, chopped celery
• 3 cloves, minced garlic
• 4 cups chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• 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. Add 1 medium finely chopped onion, 2 chopped celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 2 medium peeled and diced carrots, 1 cup diced parsnips, and 2 medium diced potatoes. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Pour in 4 cups chicken stock, add 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30-35 minutes until all vegetables are tender.