One-Pot Rustic Vegetable and Herb Stew

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A hearty and warming vegetable stew simmered with fresh herbs and root vegetables, perfect for a comforting meal. This Mediterranean one-pot recipe (vegetarian), ready in about 55 minutes, pairs olive oil, yellow onion, and carrots for a weeknight-friendly dinner. Each serving lands at about 210 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 "Build a week of meals around this recipe" 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 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 minced garlic cloves
• 2 medium Russet potatoes, peeled and cubed
• 14 oz canned diced tomatoes
• 4 cups vegetable broth
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 3 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables soften and onion becomes translucent.
2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 cubed medium Russet potatoes, 14 oz canned diced tomatoes with juices, and 4 cups vegetable broth. Toss in 3 fresh thyme sprigs, 1 fresh rosemary sprig, and 1 bay leaf. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until potatoes are tender.
5. Step 5: Stir in 1 cup frozen peas and cook uncovered for 5 more minutes until peas are heated through.
6. Step 6: Remove herb sprigs and bay leaf. Garnish with 2 tbsp chopped fresh parsley before serving.