Mission Ridge Winter Vegetable Stew with Root Herbs
A hearty winter stew featuring seasonal root vegetables and fresh herbs simmered to tender perfection, ideal for chilly days. This american-inspired soups (vegetarian) ready in about 55 minutes pairs carrots, peeled and chopped, parsnips, peeled and chopped, russet potatoes, diced 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
- 2 cups carrots, peeled and chopped
- 1 cup parsnips, peeled and chopped
- 2 cups russet potatoes, diced
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 3 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 leaf bay leaf
- 2 tbsp chopped parsley for garnish
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
- Step 2: Add 2 cups chopped carrots, 1 cup chopped parsnips, and 2 cups diced russet potatoes to the pot. Stir to combine and cook for 3 minutes.
- Step 3: Pour in 4 cups vegetable broth, add 3 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender when pierced with a fork.
- Step 5: Remove thyme, rosemary sprigs, and bay leaf. Adjust seasoning with additional salt and pepper if needed.
- Step 6: Ladle stew into bowls and garnish each serving with 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Mission Ridge Winter Vegetable Stew with Root Herbs take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mission Ridge Winter Vegetable Stew with Root Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots, peeled and chopped from drying out.
Can I substitute ingredients in Mission Ridge Winter Vegetable Stew with Root Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mission Ridge Winter Vegetable Stew with Root Herbs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mission Ridge Winter Vegetable Stew with Root Herbs vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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