One-Pot Harvest Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

This hearty one-pot stew combines seasonal vegetables and cozy spices, perfect for a wholesome meal during family study days at home. This american-inspired vegan ready in about 50 minutes pairs olive oil, yellow onion, carrots 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 tbsp olive oil
• 1 medium, diced yellow onion
• 3 medium, peeled and sliced 1/2-inch thick carrots
• 2, sliced 1/2-inch thick celery stalks
• 4, minced garlic cloves
• 14 oz can diced tomatoes (canned)
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 2 medium, peeled and diced 1-inch cubes potatoes
• 1 cup peeled and diced 1-inch cubes butternut squash
• 3 cups fresh spinach leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes. Add 1 diced medium yellow onion, 3 sliced carrots, and 2 sliced celery stalks, sauté for 5-6 minutes until softened and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Add 14 oz canned diced tomatoes, 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp dried oregano, and 1 bay leaf. Bring to a simmer.
4. Step 4: Add 2 diced medium potatoes and 1 cup diced butternut squash. Cover and simmer over low heat for 25 minutes until the vegetables are tender.
5. Step 5: Remove the bay leaf, stir in 3 cups fresh spinach leaves, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 3 more minutes until spinach wilts. Serve warm.