Johnson's Garden Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, slow-simmered stew featuring earthy root vegetables and aromatic herbs. This American-inspired vegetarian recipe, ready in about 55 minutes, pairs carrots, parsnips, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 3 medium, peeled and diced into 1/2-inch cubes carrots
• 2 medium, peeled and diced into 1/2-inch cubes parsnips
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1 medium, finely chopped onion
• 2 stalks, finely diced celery
• 4 cloves, minced garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large Dutch oven, combine 3 diced carrots, 2 diced parsnips, 2 diced potatoes, 1 chopped onion, and 2 diced celery stalks. Cook over medium heat for 5 minutes, stirring occasionally, until vegetables begin to soften.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Pour in 4 cups chicken broth, bring to a gentle simmer, then cover and cook on low heat for 30 minutes until all vegetables are fork-tender.
4. Step 4: Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with crusty bread.