Ingredients
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil (plus more for serving)
- 1 medium yellow onion (finely chopped)
- 3 large garlic cloves (minced)
- 2 celery ribs (coarsely chopped)
- 2 carrots (sliced into thin rounds)
- 3 Yukon gold potatoes (cubed)
- 1 large red bell pepper (cored and coarsely chopped)
- 1 cup frozen peas
- 1 cup chopped parsley leaves and tender stems (from about 3/4 bunch)
Liquids and Canned Goods
- 1 15-ounce can diced tomatoes with their juices
- 32 ounces (4 cups) low-sodium vegetable broth
- 1 lemon (juiced)
Seasonings
- Kosher salt (to taste)
- Black pepper (to taste)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Soften the aromatics: Heat the olive oil in a large Dutch oven or heavy cooking pot over medium-high heat. Once the oil is shimmering, add the onion, garlic, celery, carrots, potatoes, and red bell pepper. Season with a generous pinch of kosher salt and black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
- Boil: Stir in the frozen peas, canned diced tomatoes with their juices, and the vegetable broth. Bring the mixture to a boil over medium-high heat and let it boil for about 5 minutes to combine the flavors.
- Simmer: Reduce the heat to low and partially cover the pot, leaving an opening to allow some steam to escape. Let the stew simmer gently until all the vegetables are fully tender and cooked through, about 25 to 35 minutes.
- Thicken (optional): Turn off the heat. For a thicker stew, use an immersion blender to pulse blend some of the stew directly in the pot, leaving most of the veggies in large chunks. Alternatively, you can carefully blend about one cup of the stew in a blender after letting it cool slightly, then stir it back into the pot.
- Finish and serve: Stir in the chopped parsley, red pepper flakes if using, and the fresh lemon juice. Ladle the stew into bowls and drizzle each serving with a little extra virgin olive oil. Enjoy warm!
Notes
- If you prefer a chunkier stew, skip the thickening step entirely.
- Feel free to add other vegetables like zucchini or green beans according to preference.
- Use low-sodium broth to control salt levels and adjust seasoning at the end.
- The red pepper flakes add a nice mild heat but can be omitted for a milder stew.
- This stew stores well and flavors develop overnight, making great leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
