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

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

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



  • 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.
Nutrition Facts
Vegetable Stew
Amount Per Serving
Calories 200 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 785mg34%
Potassium 726mg21%
Carbohydrates 33g11%
Fiber 9g38%
Sugar 7g8%
Protein 8g16%
Vitamin A 5085IU102%
Vitamin C 45.3mg55%
Calcium 119mg12%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

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