Rustic Regional Vegetable Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A warm and hearty stew featuring an array of regional root vegetables simmered in a savory tomato broth. This mediterranean-inspired vegetarian ready in about 60 minutes pairs large, diced yellow onion, chopped celery stalks, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 3 medium, peeled and diced into 1-inch cubes potatoes
• 1 large, diced yellow onion
• 2, chopped celery stalks
• 4 minced garlic cloves
• 3 tbsp olive oil
• 1 can (14 oz) canned crushed tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1/4 cup chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat until shimmering, then add 1 large diced yellow onion, 2 chopped celery stalks, and 4 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 2 peeled and chopped carrots, 2 peeled and chopped parsnips, and 3 peeled and diced potatoes (1-inch pieces) to the pot; stir and cook for 3 minutes to coat the vegetables in oil.
3. Step 3: Pour in 1 can (14 oz) crushed tomatoes and 4 cups vegetable broth, then add 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 bay leaf; stir to combine.
4. Step 4: Bring the stew to a boil, then reduce heat to low, cover, and simmer for 35 minutes until the vegetables are tender when pierced with a fork.
5. Step 5: Remove and discard the bay leaf, taste and adjust seasoning with salt and pepper if needed.
6. Step 6: Ladle the stew into bowls and garnish each with 1 tbsp chopped fresh parsley before serving.