Slow-Cooked Tomato and Vegetable Stew
A hearty, one-pot stew simmered with tomatoes, carrots, and green beans, finished with fresh herbs for a simple, wholesome meal. This african-inspired soups (vegetarian, gluten free) ready in about 50 minutes pairs olive oil, large, chopped onion, minced garlic 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.
Ingredients
- 2 tbsp olive oil
- 1 large, chopped onion
- 2 cloves, minced garlic
- 1 tbsp, grated ginger
- 2 large, chopped tomatoes
- 1 cup, chopped carrots
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1/2 cup, diced potatoes
- 1/4 cup tomato paste
- 1 cup vegetable broth
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp, chopped (for garnish) basil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat; add 1 large chopped onion and cook until soft, about 5 minutes.
- Step 2: Add 2 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
- Step 3: Stir in 2 chopped large tomatoes, 1 cup chopped carrots, 1 cup green beans, and 1/2 cup diced potatoes; cook for 5 minutes to soften.
- Step 4: Add 1/4 cup tomato paste, 1 cup vegetable broth, 1/2 tsp dried thyme, 1/4 tsp black pepper, and 1/4 tsp salt; bring to a gentle simmer.
- Step 5: Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender. Garnish with 2 tbsp chopped basil before serving.
Frequently asked questions
How long does Slow-Cooked Tomato and Vegetable Stew take to make?
Total time is about 50 minutes (15 min prep + 35 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 Slow-Cooked Tomato and Vegetable Stew?
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 Slow-Cooked Tomato and Vegetable Stew?
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 Slow-Cooked Tomato and Vegetable Stew 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 Slow-Cooked Tomato and Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian, 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 for cold evenings. The spices balanced beautifully with the vegetables—no need for extra salt. Made it for my aunt who’s from Ghana, and she said it’s authentic.
- ★★★★★
This stew transformed my Tuesday night! The slow-cooking really deepened the tomato flavor, and my kids ate it straight from the pot. A new family favorite.
- ★★★★☆
Great recipe, but my slow cooker took 12 hours instead of 8. Adjusted the time for next batch, but it was worth the wait for that rich depth.
