This Hearty Vegetable Stew is full of savory flavor and favorite vegetables like mushrooms and baby yellow potatoes. It's an easy recipe and a great way to fill up the family on a cold day! If you're looking for a vegan mushroom stew, you've found it and don't forget to serve it with some delicious crusty bread.
Why you'll love it
One pot meal - we love one pot meals because they make clean up so easy. I used my large Dutch oven to cook up this Vegetable Stew recipe.
Comfort food - when I think of comfort food, I think of hearty soups and stews and this hearty vegetable stew is a new family favorite that keeps us warm and full. If you love beef stew, give this a try on Meatless Monday.
Vegan - we love all foods around here, but sometimes we like eating meatless dinners for a change. Not only is this a vegetarian stew, it's also vegan, which means all the ingredients are derived from plants, not animals.
Love eating meatless? Try my vegetarian tostadas!
Ingredients
- Olive oil
- Yellow onion
- Celery
- Baby Bella Mushrooms - these are like Portabella mushrooms, but much smaller
- White button mushrooms - I like the variety and flavor from using both types of mushrooms. You can use just one type, if desired.
- Dried oregano, dried basil
- All purpose flour
- White wine - any drinkable white wine will work. I buy four packs of Chardonnay just for the purpose of cooking. Pino Gris and Sauvignon Blanc will also work.
- Tomato paste - or tomato sauce
- Baby yellow potatoes - these usually come packaged in one pound bags. Use Yukon or another type of gold potato if needed.
- Carrots
- Pearl barley
- Vegetable broth - low sodium if possible
- Bay leaf
- Fresh thyme
- Salt and pepper
- Garnish: fresh chopped parsley, a sprig of fresh thyme, sliced green onions or chives
Instructions
- Heat oil in a large pot or Dutch oven over medium heat.
- Add onion and celery and cook until softened, about 6 to 8 minutes.
- Add sliced mushroom, garlic, dried oregano, dried basil, ½ teaspoon salt and ¼ teaspoon pepper (freshly cracked, if possible). Cook stirring frequently for about 5 minutes.
- Sprinkle flour over the cooked mushroom mixture then stir it all together to coat evenly. Cook for about one minute, stirring constantly.
- Pour in the wine and continue to stir it up.
- Add tomato paste, potatoes, carrots, and barley. Then, pour in the vegetable broth. Stir the mixture gently but thoroughly.
- Top vegetable stew mixture with fresh thyme and bay leaves.
- Bring to a boil over medium-high heat, the reduce to medium low heat. Let vegetable soup simmer until barley is cooked, about 45 minutes. Garnish your vegetable stew with a sprig of fresh thyme or some chopped parsley.
Equipment used
- 5.5 quart Dutch oven
- Chef knife
- Cutting board
- Wooden spoon
- Soup ladle
- Soup bowls
- Airtight containers
Kitchen tips
You can use sweet potatoes instead of yellow potatoes, however they tend to get very soft and fall apart if overcooked. I suggest adding them in after the barley has cooked for at least 20 minutes. You can use just about any hearty vegetable, like turnips or butternut squash, just be sure to make any cook time adjustments.
A great substitute for barley is a can or two or white beans, or whichever type of beans is your favorite. Add to soup with the potatoes then simmer until the potatoes are tender, about 20-25 minutes.
Dried thyme can be used instead of dried, but in this case fresh herbs do make a difference in flavor.
If you like a touch of spice in your vegetable stew, add some chopped jalapeño along with the onions and celery, or a pinch or two of red pepper flakes.
Add plant-based protein if you are familiar with such products. Be sure to use and cook according to package instructions.
Quick facts
Love. All good stews start and end with love for the best flavor.
How to store
This vegetable stew should be stored in airtight containers in the refrigerator for up to a week.
Or store leftovers in the freezer for up to three months. Thaw overnight in the refrigerator.
What tastes good with vegetable stew?
- Kale Salad Cheesecake Factory Copycat
- Instant Pot Jasmine Rice
- Air Fryer Garlic Bread
- Cherry Tomato Caprese Salad
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Hearty Vegetable Stew
Equipment
- Dutch Oven
Ingredients
- 4 tablespoon olive oil
- 1 yellow onion, chopped about one cup
- ½ cup celery chopped
- 8 ounce Baby Bella mushrooms sliced
- 8 ounce white button mushrooms sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoon all purpose flour
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ⅓ cup white wine drinking wine like chardonnay or pinot gris
- 2-3 tablespoon tomato paste
- 16 ounces baby yellow potatoes quartered
- 2 carrots cut into one inch pieces
- ½ cup uncooked pearl barley
- 4 cups vegetable broth low sodium
- 2 bay leaves
- 2 sprigs fresh thyme more for garnishes if desired
Possible Garnishes
- Chopped fresh parsley or fresh thyme sprig
- Sliced green onions or chives
- Shaved or shredded parmesan cheese
Instructions
- Heat oil in a large pot or Dutch oven over medium heat.
- Add onion and celery and cook until softened, about 6 to 8 minutes.
- Add sliced mushroom, garlic, dried oregano, dried basil, ½ teaspoon salt and ¼ teaspoon pepper (freshly cracked, if possible). Cook stirring frequently for about 5 minutes.
- Sprinkle flour over the cooked mushroom mixture then stir it all together to coat evenly. Cook for about one minute, stirring constantly.
- Pour in the wine and continue to stir it up.
- Add tomato paste, potatoes, carrots, and barley. Then, pour in the vegetable broth. Stir the mixture gently but thoroughly.
- Top stew mixture with fresh thyme and bay leaves.
- Bring to a boil over medium-high heat, the reduce to medium low heat. Let vegetable soup simmer until barley is cooked, about 45 minutes.
- Add salt and pepper to taste.
- Garnish with chopped fresh parsley, sliced green onions or chives, if desired.
Notes
Nutrition
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