433 vegetable stew recipes

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

Hearty Latin stew with brown rice, bulgur, chickpeas, corn, green beans, stewed tomatoes, and red chiles. A vegan one-pot meal loaded with grains, beans, and vegetables.

Santa Maria runner bean stew with garlic, tomatoes, basil, and a splash of olive oil. A simple Mediterranean-style vegetable stew that holds up hot or cold.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Moroccan vegetable soup simmers lamb (or beef) stew meat with turnips, carrots, celery, tomatoes, and saffron, finished with zucchini, angel hair pasta, and fresh herbs.

Vegetable burger soup with ground beef, stewed tomatoes, tomato sauce, and frozen mixed vegetables. A quick, hearty weeknight soup using pantry staples in under 45 minutes.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.

Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.

Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Mexican corn stew simmers kidney beans, pearl barley, corn, and fresh vegetables in cumin and coriander-spiced vegetable stock. Hearty, vegan, and topped with crushed tortilla chips and salsa.

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.

Brunswick stew is an American Southern cooking recipe that features a tomato base with vegetables, beans and, meats. Originally made with rabbit, squirrel, and even opossum, this version use stewing beef, chicken, and ham.