Skip to main content Skip to header navigation

Vegetable Stew

Fall is officially here along with cooler days and cravings for comfort food. This easy vegetable stew features sweet potatoes, eggplant, fire-roasted tomatoes, and onions. Serve this belly-warming vegan stew with crusty bread drizzled with a high-quality extra-virgin olive oil.

Vegetable Stew

Serves 6


    • 1/4 cup olive oil
    • 2 onions, halved, thinly sliced
    • 1 bay leaf
    • 3 cloves garlic, 2 chopped, 1 whole cracked from skin
    • 2 sweet potatoes, peeled, chopped
    • 1 eggplant, chopped
    • 1 green bell pepper, seeded, chopped
    • Salt and freshly ground black pepper
    • 1 (28-ounce) can fire-roasted diced tomatoes
    • 2 cups vegetable broth
    • 1/2 cup finely torn fresh basil


    1. Heat oil in a large pot over medium heat. Add onions, bay leaf, and garlic, and cook, stirring often, until onions are softened.
    2. Add potatoes, eggplant, and bell pepper and season with a generous pinch of salt and a few grinds of pepper. Cook, stirring often, for 5 to 6 minutes.
    3. Stir in tomatoes and broth and bring to a simmer. Simmer for 10 minutes or until potatoes are fork tender.
    4. Stir in basil and serve hot.

More delicious vegan soup recipes!

Vegan asparagus soup
Vegan spicy pumpkin soup with lemongrass and coconut
Vegan Hot and Sour Soup

Leave a Comment