Hearty Vegetable Stew

This rich and hearty vegan stew is packed with veggies. Earthy flavors come from eggplant and mushrooms, while bell pepper and green beans provide snap and sweetness.

Hearty Vegetable Stew
Photo: Will Dickey
Active Time:
20 mins
Total Time:
45 mins


  • 3 tablespoons extra-virgin olive oil, divided

  • 1 (20-ounce) globe eggplant, cut into 1/2-inch pieces

  • 1 (16 ounce) package sliced cremini mushrooms

  • 2 red bell peppers, roughly chopped

  • 1 medium yellow onion, roughly chopped

  • 3 cloves garlic, minced

  • 1 tablespoon chopped fresh thyme

  • ½ teaspoon smoked paprika

  • 14 cups water

  • 1 (15 ounce) can crushed tomatoes

  • 1 (12-ounce) russet potato, peeled and cut into 1/2-inch pieces

  • 1 ½ tablespoons reduced-sodium tamari or soy sauce (see Tip)

  • ½ teaspoon salt

  • 8 ounces fresh green beans, cut into 1-inch pieces

  • 1 - 3 tablespoons red-wine vinegar

  • Chopped fresh flat-leaf parsley for garnish


  1. Heat 1 tablespoon oil in a large pot over medium-high heat. Add eggplant; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Use a slotted spoon to transfer the eggplant to a medium bowl.

  2. Add another 1 tablespoon oil to the pot. Add mushrooms; cook, stirring frequently, until softened, 6 to 7 minutes. Use the slotted spoon to transfer the mushrooms to the bowl with the eggplant.

  3. Add the remaining 1 tablespoon oil to the pot. Add bell peppers and onion; cook over medium-high heat, stirring occasionally, until mostly softened, 3 to 4 minutes. Add garlic, thyme and paprika; cook, stirring constantly, until fragrant, about 1 minute. Add water, crushed tomatoes, potato, tamari (or soy sauce) and salt. Stir in the cooked eggplant and mushrooms; bring to a boil. Reduce heat to medium-low to maintain a low simmer. Cover and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Increase heat to medium-high and add green beans; cook, stirring occasionally, until just tender, about 5 minutes. Remove from heat and stir in vinegar to taste, 1 tablespoon at a time. Garnish with parsley, if desired.


People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

To make ahead

Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Nutrition Facts (per serving)

209 Calories
7g Fat
32g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 209
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 7g 25%
Total Sugars 11g
Protein 7g 14%
Total Fat 7g 9%
Saturated Fat 1g 5%
Vitamin A 1987IU 40%
Sodium 463mg 20%
Potassium 1170mg 25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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