97 vegetable stew recipes

A simple Spanish vegetable stew of eggplant, tomatoes, green peppers, and onions simmered in olive oil with paprika and cayenne. Vegan, naturally gluten-free, and done in 30 minutes.

Black beans and hearty root vegetables, parsnips, turnips, carrots and potatoes, deliver layers of fall flavor in this vegetarian stew recipe. Earthy mushrooms combined with low and slow cooking in the oven coax every drop of pure, rich goodness

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Takes about 45 min. to make, plus another 12 - 15 minutes to finish cooking. Makes a very chunky, hearty stew. Adding more water will make it a soup.

Shiitake mushrooms, a few different vegetables, garlic-black bean sauce, and glass noodles make this soup packed with great flavors and nutrients. Enjoy it with a refreshing and light salad aside.

Shiitake mushrooms, tofu and potatoes are like sponge that soak all the great flavor from the miso stew. Green beans add bright color and nice crisp, and the glass noodles give a bit chewiness and some healthy calories that are good for you.

A warming chowder of turnips, mushrooms, lima beans, and tomatoes seasoned with cumin, fennel seeds, and chili powder in turkey stock. Hearty cold-weather comfort in a bowl.

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.

Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.

Mom's beef stew braised in red wine and tomato sauce with white wine vinegar, oregano, potatoes, and carrots. Low and slow comfort food for six.

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

One-pot vegan cabbage stew with potato, carrot, onion, garlic, white wine, thyme, and sage. A hearty peasant-style stew that simmers in 30 minutes and makes a frugal, filling weeknight dinner.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

A hearty Americanized goulash with beef round steak, potatoes, cabbage, and carrots simmered in vegetable juice. A filling one-pot meal ready in 35 minutes.

Velvety spinach soup with garlic, cream, and tender pasta ready in just 20 minutes for an elegant weeknight dinner that tastes like it took hours.