Slow-Cooked Vegetable Stew with Tomatoes and Thyme
A hearty, deeply flavored stew simmered with garden vegetables and herbs, ideal for chilly evenings. This french-inspired soups (vegetarian) ready in about 65 minutes pairs olive oil, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 "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 medium onion
- 2 carrots
- 2 potatoes
- 2 cups chopped tomatoes
- 1 cup vegetable broth
- 1 tsp dried thyme
- to taste salt
- to taste pepper
- 1 cup frozen peas
- 1/2 cup fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 diced carrots; cook for 5 minutes until softened.
- Step 2: Add 2 diced potatoes and 2 cups chopped tomatoes; stir to combine.
- Step 3: Pour in 1 cup vegetable broth and add 1 tsp dried thyme, salt, and pepper. Bring to a simmer.
- Step 4: Cover and cook on low heat for 45 minutes until vegetables are tender.
- Step 5: Stir in 1 cup frozen peas and cook for 5 more minutes.
- Step 6: Stir in 1/2 cup chopped fresh parsley just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Vegetable Stew with Tomatoes and Thyme take to make?
Total time is about 65 minutes (15 min prep + 50 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 Vegetable Stew with Tomatoes and Thyme?
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 Vegetable Stew with Tomatoes and Thyme?
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 Vegetable Stew with Tomatoes and Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegetable Stew with Tomatoes and Thyme vegetarian?
Yes — this recipe is tagged vegetarian 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 a chilly evening! The thyme and tomatoes made it taste like a French countryside meal.
- ★★★★★
My kids actually ate their veggies with this. So simple to make and packed with flavor!
- ★★★★☆
Loved the depth of flavor but found it slightly bland without extra salt. Next time I'll double the thyme.
