Vegetable Stew

This Vegetable Stew is a warm, hearty dish that's perfect for a chilly fall evening dinner.

I grew up eating all types of stews.  They were a simple, inexpensive way to create a meal that could last for a few days.  The sweet potato and garbanzo beans in this vegetable stew make a filling dish.   It's even better the second day, so take it to work with you for lunch.

What you'll need:


  • 2 teaspoons olive oil
  • 1 large sweet potato, cut into cubes
  • 1 medium yellow onion, cut up
  • 1 zucchini cut into cubes
  • 1 small green bell pepper cut into cubes
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 (14 1/2- ounce) can diced tomatoes
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 3/4 cup low-sodium vegetable broth
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper


  • Cutting board
  • Knife
  • Dutch oven

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Ironwood Gourmet 28217 Large End Grain Prep Station, Acacia Wood

I have gone back and forth between BPA Free plastic cutting board and wood.  I use both.  I have a large board that I use for the live show since it covers a lot of surface area for shooting the food.  I prefer a wooden board for everyday use.


Shun DM0706 Classic 8-Inch Chef's Knife

This is currently my favorite knife to use.  It's lightweight and easy to handle.  The 8-inch size makes it versatile to use for dicing, slicing, chopping, mincing and more.

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Caribbean

I have had my Le Creuset dutch oven since my daughter was five years old (she's 22 now).  This is one of the best investments I've ever made for my kitchen.  I use it multiple times a week.  If you take care of it, it will last you a long time.


Vegetable Stew

This Vegetable Stew is a warm, hearty dish that's perfect for a chilly fall evening dinner.

Course Main Course
Cuisine American
Keyword easy stew recipe, healthy weeknight meal, Vegetarian stew
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 200 kcal
Author Lisa Marie Todd


  • teaspoons  olive oil
  • 1   large sweet potato cut into cubes
  • 1   medium yellow onion cut up
  • 1   zucchini cut into cubes
  • 1   small green bell pepper cut into cubes
  • 1 1/2  teaspoons  curry powder
  • teaspoon  Ground cumin
  • 14 1/2 ounce can diced tomatoes
  • 15 ounce can garbanzo beans rinsed and drained 
  • 3/4  cup  low-sodium vegetable broth
  • 1/2  teaspoon  Kosher salt
  • 1/2  teaspoon  freshly ground black pepper


  1. Heat oil in a 5 1/2 quart dutch oven or large pot. Add sweet potato, onion, zucchini and green pepper. Cook for 10 minutes until tender. Add curry powder and cumin. Cook 1 minute.
  2. Add tomatoes with their juice, broth and garbanzo beans. Add salt and pepper.
  3. Bring to a boil then reduce heat to medium-low.
  4. Cover and simmer for 10 minutes until vegetables are tender. Serve immediately.

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