A Hug in a Bowl: My Go-To Fall Veggie Stew

There’s a particular crispness that arrives in the air, a scent of woodsmoke and decaying leaves, that always signals it’s time for soup. Not just any soup, but a hearty, comforting stew that truly embodies the bounty of autumn. For me, this Fall Veggie Stew is that quintessential bowl of warmth, evoking memories of chilly evenings spent gathered around the kitchen table, the steam from our bowls mingling with laughter and conversation. It’s a dish that feeds not just the body, but the soul, transforming simple, seasonal produce into a symphony of earthy flavors.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Yield: Approximately 6-8 servings
• Dietary Type: Vegan, Gluten-Free (with flour substitution)

Ingredients

This stew is a celebration of fall’s harvest, a vibrant tapestry of colors and textures.

• 1 large onion, coarsely chopped
• 1 large red bell pepper, sliced
• 1 celery rib, sliced
• 1 tablespoon oil (such as olive oil or vegetable oil)
• 3 2/3 cups vegetable stock
• 1/3 cup all-purpose flour (for gluten-free, use a gluten-free flour blend or cornstarch slurry)
• 3 medium potatoes, unpeeled, thin-skinned, cut into 1-inch pieces
• 2 cups winter squash, cubed, about 1-inch (butternut, acorn, or any type of winter squash will work beautifully)
• 1 medium zucchini, sliced
• 4 ounces mushrooms, halved
• 3/4 cup frozen peas
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon dried thyme
• Salt, to taste
• Pepper, to taste

Equipment Needed

• Large saucepan or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife
• Cutting board

Instructions

Crafting this flavorful stew is a straightforward process, allowing the natural goodness of the vegetables to shine.

1. Begin by sautéing the aromatics. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the chopped onion, sliced red bell pepper, and sliced celery rib. Cook, stirring occasionally, until the onion is tender, which should take about 5 minutes.
2. Pour in 3 cups of the vegetable stock and bring the mixture to a boil.
3. In a small bowl, whisk together the remaining 2/3 cup vegetable stock and the all-purpose flour until smooth. This creates a slurry that will thicken our stew. Gradually stir this mixture into the boiling stock.
4. Continue to boil, stirring constantly, until the stew has thickened. This should take approximately 1 minute.
5. Now, it’s time to add the heart of the stew. Stir in the cubed potatoes, cubed winter squash, sliced zucchini, halved mushrooms, frozen peas, dried basil, oregano, and dried thyme.
6. Bring the stew back to a gentle simmer, then cover the saucepan. Simmer gently until all the vegetables are tender. This typically takes between 10 to 15 minutes, depending on the size of your vegetable pieces.
7. Once the vegetables are fork-tender, season the stew generously to your liking with salt and freshly ground pepper.

A Note on Topping: For an even more comforting and complete meal, this stew is excellent with the addition of Herb Dumplings. If you choose to add them, follow the recommendation: Spoon dumpling mixture on top of the stew in 6 large spoonfuls. Cook over low heat, uncovered, for 10 minutes. Then, cover and cook for 10 minutes longer, or until the dumplings are tender and a toothpick inserted into the center comes out clean.

Expert Tips & Tricks

• Vegetable Uniformity: For even cooking, try to cut your vegetables into roughly the same size pieces. This ensures that the potatoes, squash, and zucchini are all tender at the same time.
• Gluten-Free Option: If you need a gluten-free stew, simply omit the flour and thicken the stew in one of two ways:
  • Cornstarch Slurry: Whisk 2 tablespoons of cornstarch with 1/4 cup of cold water until smooth. Stir this into the simmering stew during step 4, and continue to cook until thickened.
  • Pureed Vegetables: For a naturally thicker stew, you can remove about a cup of the cooked potatoes and squash, mash or blend them, and then stir them back into the stew before adding the final vegetables.
• Stock Savvy: The quality of your vegetable stock will significantly impact the final flavor. Opt for a low-sodium, high-quality stock to control the saltiness and enhance the overall taste.
• Herb Power: If you have fresh herbs on hand, feel free to use them! Generally, use about three times the amount of fresh herbs as dried. Stir in fresh basil, oregano, and thyme during the last 5 minutes of simmering to preserve their bright flavor.

Serving & Storage Suggestions

This Fall Veggie Stew is a meal in itself, best served piping hot. Ladle generous portions into deep bowls. It’s wonderfully satisfying on its own, but for a more substantial meal, consider pairing it with crusty bread for dipping, a light side salad, or a dollop of sour cream or plain Greek yogurt (for non-vegan options).

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and deepen overnight, making leftovers even more delicious. To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. If the stew has thickened considerably upon standing, you can add a splash more vegetable stock or water to achieve your desired consistency.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note that these values are approximate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	184 kcal
Calories from Fat	26 kcal
Total Fat	2.9 g	4%
Saturated Fat	0.4 g	2%
Cholesterol	0 mg	0%
Sodium	37.4 mg	1%
Total Carbohydrate	35.6 g	11%
Dietary Fiber	5.6 g	22%
Sugars	6.1 g	24%
Protein	5.7 g	11%

(Note: Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Variations & Substitutions

The beauty of this stew lies in its adaptability. Feel free to customize it with your favorite fall produce:

• Root Vegetable Power: Add cubes of sweet potato, carrots, or parsnips along with the potatoes and squash for an extra layer of earthy sweetness and texture.
• Greens Galore: Stir in a handful of kale, spinach, or chard during the last 5 minutes of cooking for a boost of nutrients and color.
• Legume Love: For added protein and heartiness, toss in a can of drained and rinsed cannellini beans, chickpeas, or lentils along with the other vegetables.
• Spice it Up: A pinch of red pepper flakes added with the herbs can provide a gentle warmth.
• Herbs: If you don’t have dried herbs, fresh herbs can be used. Substitute approximately 1 tablespoon each of fresh basil, oregano, and thyme for the dried amounts.

FAQs

Q: What kind of winter squash works best in this stew?
A: Butternut, acorn, and kabocha squash are all excellent choices, offering a creamy texture and sweet flavor that complements the other vegetables beautifully.

Q: Can I make this stew ahead of time?
A: Absolutely! This stew reheats wonderfully. In fact, the flavors tend to deepen and improve after a day or two in the refrigerator.

Q: What is the best way to cut the vegetables?
A: Aim for roughly 1-inch pieces for most vegetables to ensure they cook evenly and maintain their integrity in the stew.

Q: How can I make the stew thicker if it’s too thin?
A: If the stew isn’t as thick as you like after cooking, you can create a cornstarch slurry (2 tablespoons cornstarch whisked with 1/4 cup cold water) and stir it in during the last few minutes of simmering until thickened. Alternatively, mash some of the cooked potatoes or squash and stir them back in.

Q: Is this stew suitable for freezing?
A: Yes, this stew freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It should keep for up to 3 months. Thaw in the refrigerator overnight and reheat as directed.

Final Thoughts

This Fall Veggie Stew is more than just a recipe; it’s an experience. It’s the embodiment of comfort food, a bowl filled with the warm, grounding flavors of the season. It’s the perfect dish to share with loved ones on a crisp autumn evening, or to simply savor on your own, a moment of pure, unadulterated comfort. Give it a try, and I’m confident it will become a cherished favorite in your kitchen, just as it has in mine. I’d love to hear how you adapt it to your own tastes!