Hearty Autumn Harvest Vegetable Stew
A comforting and flavorful vegetable stew packed with autumn's bounty, perfect for a cozy meal.
Equipment
- Large pot
- Knife
- Cutting board
- Vegetable peeler
- Spoon
Ingredients
Vegetables
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 butternut squash peeled, deseeded, and 1-inch cubed
- 2 sweet potatoes peeled and 1-inch cubed
- 2 potatoes (Yukon Gold or Russet) peeled and 1-inch cubed
- 2 cups kale
- 1 cup cremini mushrooms sliced
Aromatics and Seasonings
- 3 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves stripped
- 1 bay leaf
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Liquids and Canned Goods
- 4 cups vegetable broth low sodium
- 1 (14.5 ounce) can diced tomatoes undrained
- 2 tablespoons tomato paste
Other
- 2 tablespoons olive oil
- 1 (15 ounce) can cannellini beans drained and rinsed (optional)
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat, then add chopped onion, carrots, and celery and cook until softened for 5-7 minutes.
- Stir in minced garlic, chopped fresh rosemary, fresh thyme leaves, and smoked paprika, cooking for 1 minute until fragrant.
- Add cubed butternut squash, sweet potatoes, and regular potatoes to the pot, then stir to combine.
- Stir in tomato paste and cook for 1 minute, then pour in vegetable broth and diced tomatoes, and add the bay leaf.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until root vegetables are tender.
- Stir in sliced mushrooms, chopped kale, and optional cannellini beans, cooking for another 5-7 minutes uncovered until kale wilts and mushrooms are tender.
- Remove the bay leaf, taste and adjust seasoning with salt and pepper as needed, then serve the hot stew in bowls.
Notes
For extra protein, add cooked chicken or a can of drained and rinsed chickpeas along with the cannellini beans. You can also adjust the spice level by adding a pinch of red pepper flakes with the smoked paprika.