Johnson's Garden Vegetable Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, nutrient-packed vegetarian stew featuring seasonal vegetables and a smoky paprika broth, perfect for chilly evenings. This vegetarian recipe, ready in about 45 minutes, pairs extra-virgin olive oil, onion, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 extra-virgin olive oil
• 1 medium, diced onion
• 2 stalks, diced celery
• 3 medium, diced carrots
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1 medium, diced zucchini
• 1 can (15 oz), drained and rinsed chickpeas
• 3 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 1/2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Stir in diced potatoes, zucchini, chickpeas, and 1 tsp smoked paprika. Cook for 2 minutes to toast the spices, then pour in vegetable broth and diced tomatoes.
3. Step 3: Add dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender.
4. Step 4: Remove lid, stir in remaining 1/2 tsp smoked paprika, and simmer uncovered for 5 more minutes to deepen the flavor.
5. Step 5: Taste and adjust seasoning, then serve hot with a sprinkle of fresh parsley.