Dutch Oven Vegetable Stew


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and diced
  • 2 celery stalks, chopped
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Place your Dutch oven over medium heat and add the olive oil.
  2. Add the chopped onion and minced garlic to the Dutch oven. Sauté for a few minutes until the onion is translucent and fragrant.
  3. Add the chopped carrots, diced potatoes, chopped celery, diced bell pepper, diced zucchini, and green beans to the Dutch oven. Stir and sauté the vegetables for about 5-7 minutes until they start to soften.
  4. Pour in the can of diced tomatoes, including the juice. Stir to combine with the vegetables.
  5. Add the vegetable broth, dried thyme, dried rosemary, bay leaf, salt, and pepper to the Dutch oven. Give everything a good stir.
  6. Bring the stew to a gentle simmer. Once simmering, cover the Dutch oven with its lid.
  7. Reduce the heat to low and let the stew cook for about 25-30 minutes, or until the vegetables are tender.
  8. Taste the stew and adjust the seasoning with more salt and pepper if needed. Discard the bay leaf.
  9. Once the vegetables are cooked to your liking, remove the Dutch oven from the heat.
  10. Ladle the vegetable stew into bowls and garnish with chopped fresh parsley for a burst of color and freshness.
  11. Serve the hearty Dutch oven vegetable stew with some crusty bread on the side.

Enjoy your comforting and nutritious vegetable stew prepared in a Dutch oven!

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