One-Pot Vegetable Stew with Tomato and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty, vegetable-packed stew simmered in a rich tomato broth with thyme, perfect for chilly evenings. This mediterranean-inspired vegetarian ready in about 40 minutes pairs olive oil, large, diced onion, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 olive oil
• 1 large, diced onion
• 2, sliced carrots
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups (zucchini, bell peppers, green beans, 1-inch pieces) mixed vegetables
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add 1 large onion, diced, and cook for 5 minutes until softened.
3. Step 3: Stir in 2 carrots, sliced, 2 celery stalks, sliced, and 3 cloves garlic, minced, and cook for 3 minutes until fragrant.
4. Step 4: Add 1 can (14 oz) diced tomatoes, 4 cups vegetable broth, 2 cups mixed vegetables, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Bring to a simmer, cover, and cook for 20 minutes until vegetables are tender.
6. Step 6: Stir in 1/4 cup fresh parsley, chopped, and serve.