Vegetable Stew with Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A deeply comforting stew where smoky paprika and earthy root vegetables create a nourishing heartiness that feels like home. This general-inspired soups ready in about 40 minutes pairs olive oil, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 medium, diced onion
• 2 cloves, minced garlic
• 1.5 cups, diced potatoes
• 1 cup, diced carrots
• 2 tbsp smoked paprika
• 3 cups vegetable broth
• 1 can (14 oz) chopped tomatoes
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant and onions turn translucent.
2. Step 2: Add 1.5 cups diced potatoes and 1 cup diced carrots, stirring to coat in oil. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Stir in 2 tbsp smoked paprika, 3 cups vegetable broth, 1 can chopped tomatoes, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes until potatoes are tender.