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vegetable stew

Autumn Vegetable Stew

This hearty Autumn Vegetable Stew is filled with root vegetables, chickpeas, and herbs for a cozy, comforting meal. Made in a slow cooker, on the stove, or in an Instant Pot — it’s an easy one-pot dinner that’s perfect for chilly evenings. Finish with a splash of balsamic vinegar for incredible depth of flavor.
Prep Time: 15 minutesCook Time: 40 minutes (stovetop) or 6–7 hours (slow cooker)
Total Time: 55 minutes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 parsnips sliced (optional)
  • 2 medium potatoes cubed
  • 1 small sweet potato peeled and cubed
  • 2 cups butternut squash cubed
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 14.5 oz can diced tomatoes
  • 4 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp rosemary
  • Salt & pepper to taste
  • 1 tbsp balsamic vinegar added at the end
  • Fresh parsley for garnish
  • Optional add-ins: kale green beans, corn, or lentils for extra texture.

Instructions
 

  • Wash, peel, and chop all vegetables into bite-sized pieces. This helps everything cook evenly and gives the stew a hearty, rustic texture.
  • In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onions and sauté for 3–4 minutes until translucent. Stir in garlic, carrots, and celery. Cook for another 2–3 minutes until fragrant.
  • Add potatoes, butternut squash, and parsnips (or turnips) to the pot. Stir in tomato paste, thyme, rosemary, and a pinch of salt and pepper. Let it cook for 2–3 minutes to bring out the flavors.
  • Pour in the broth, add diced tomatoes, and toss in the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 35–40 minutes, or until all vegetables are tender.
  • Once the vegetables are soft, stir in chickpeas and simmer for another 5 minutes. Taste and adjust seasoning as needed.
  • Remove the bay leaf, then stir in balsamic vinegar for a deep, rich flavor (optional, but highly recommended!). Garnish with fresh parsley or thyme.
  • Serve with warm bread, biscuits, or even over mashed potatoes for a cozy fall meal.