Seasonal Vegetable Stew with Herb-Infused Broth
A comforting, nutrient-rich stew simmered with locally sourced vegetables and a fragrant herb broth, ideal for chilly evenings. This soups (vegan, gluten-free) ready in about 45 minutes pairs olive oil, diced onion, peeled and diced 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 cup, diced onion
- 1 cup, peeled and diced carrots
- 1 cup, diced celery
- 1 cup, diced zucchini
- 2 cups, chopped kale
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.
- Step 2: Add 1 cup diced carrots, 1 cup diced celery, and 1 cup diced zucchini. Cook for 8 minutes, stirring occasionally, until vegetables begin to soften.
- Step 3: Stir in 2 cups chopped kale, 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer and cook for 20 minutes, covered, until vegetables are tender.
- Step 4: Remove the bay leaf, season with salt and pepper to taste, and stir in 1/4 cup fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seasonal Vegetable Stew with Herb-Infused Broth take to make?
Total time is about 45 minutes (15 min prep + 30 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 Seasonal Vegetable Stew with Herb-Infused Broth?
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 olive oil from drying out.
Can I substitute ingredients in Seasonal Vegetable Stew with Herb-Infused Broth?
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 Seasonal Vegetable Stew with Herb-Infused Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Seasonal Vegetable Stew with Herb-Infused Broth vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect soups recipe for a weeknight dinner.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
