22 Delicious Dutch Oven Vegetable Stew Recipes for Any Season

There’s something undeniably comforting about a warm, hearty vegetable stew.

When made in a Dutch oven, the flavors of fresh vegetables, herbs, and spices meld beautifully, creating a rich, satisfying dish that’s perfect for any season.

Whether you’re cooking for a family dinner, meal prepping for the week, or looking for a plant-based comfort meal, Dutch oven vegetable stews are versatile, nutritious, and easy to make.

From smoky chipotle flavors to creamy coconut blends, and from Mediterranean herbs to Thai-inspired spices, these 22 recipes offer a wide variety of tastes and textures that will delight every palate.

In this article, we’ve compiled a collection of 22 unique Dutch oven vegetable stew recipes, each designed to showcase the incredible flavor potential of seasonal and pantry vegetables.

Whether you’re a novice cook or a seasoned home chef, you’ll find something here that fits your style, dietary preference, and craving for a wholesome meal.

22 Delicious Dutch Oven Vegetable Stew Recipes for Any Season

Dutch oven vegetable stews are a simple yet satisfying way to bring warmth and flavor to your meals.

With these 22 recipes, you can explore a variety of global flavors, seasonal vegetables, and creative combinations that keep mealtime exciting.

From traditional Mediterranean and Provençal styles to exotic Moroccan, Thai, and Caribbean influences, there’s a stew here for every taste.

Not only are these recipes nourishing and plant-based, but they also highlight the ease and versatility of cooking with a Dutch oven.

Whether you’re making a cozy dinner for yourself or a hearty meal for friends and family, these stews are guaranteed to fill your kitchen with aroma, comfort, and deliciousness.

So grab your Dutch oven, stock up on fresh vegetables, and let these recipes inspire your next unforgettable meal.

Hearty Root Vegetable Dutch Oven Stew

This Hearty Root Vegetable Stew is a comforting, filling dish perfect for chilly evenings.

Packed with root vegetables like carrots, parsnips, and potatoes, simmered slowly in a fragrant vegetable broth, it delivers deep, rich flavors with minimal effort.

The Dutch oven locks in moisture, making every bite tender and flavorful.

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 1 sweet potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 cup green beans, trimmed
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 5–6 minutes until translucent.
2. Stir in garlic, thyme, rosemary, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
3. Add the carrots, parsnips, potatoes, and sweet potato. Stir to coat the vegetables with the spices and oil.
4. Pour in the vegetable broth, diced tomatoes, and tomato paste. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, until root vegetables are tender.
5. Add the bell pepper, zucchini, green beans, and peas. Simmer uncovered for another 10 minutes until all vegetables are tender but not mushy.
6. Taste and adjust seasoning if needed. Stir in fresh parsley just before serving.

This Dutch oven vegetable stew is a wholesome, warming meal that highlights the natural sweetness of root vegetables.

Serve it with crusty bread for a hearty, satisfying dinner.

Moroccan-Spiced Dutch Oven Vegetable Stew

Transport your taste buds to North Africa with this Moroccan-Spiced Vegetable Stew.

Filled with an array of colorful vegetables, chickpeas, and aromatic spices, this stew offers a perfect balance of sweet, savory, and earthy flavors.

The Dutch oven ensures the spices meld beautifully during slow cooking.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 3 carrots, sliced
• 2 bell peppers (red and yellow), chopped
• 1 medium eggplant, cubed
• 1 zucchini, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onions and sauté until soft, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, turmeric, cayenne, salt, and pepper. Stir for 1–2 minutes to release the spices’ aroma.
3. Add carrots, bell peppers, eggplant, zucchini, and chickpeas. Stir to coat in the spices.
4. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and cover. Simmer for 25–30 minutes until vegetables are tender.
5. Stir in chopped apricots and continue simmering for another 5 minutes.
6. Remove from heat and sprinkle with fresh cilantro before serving.

This Moroccan-Spiced Dutch Oven Vegetable Stew is an exotic, aromatic dish perfect for weeknight dinners or entertaining guests.

The sweet and savory combination creates a stew that’s both comforting and unique.

Creamy Coconut Dutch Oven Vegetable Stew

A rich and velvety stew, this Creamy Coconut Vegetable Stew combines fresh vegetables with coconut milk and warm spices.

It’s naturally dairy-free, full of flavor, and incredibly satisfying. Cooking in a Dutch oven ensures the stew is creamy, with vegetables perfectly tender.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 2 carrots, sliced
• 1 sweet potato, cubed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can (15 oz) coconut milk
• 2 cups vegetable broth
• 1 cup cauliflower florets
• 1 cup green peas
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.
2. Add garlic, ginger, curry powder, cumin, turmeric, salt, and pepper. Stir for 1–2 minutes until aromatic.
3. Add carrots, sweet potato, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.
4. Pour in coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat and cover. Simmer for 20 minutes until vegetables are tender.
5. Add cauliflower florets and green peas, simmering uncovered for another 10 minutes.
6. Stir in lime juice and garnish with fresh cilantro before serving.

This Creamy Coconut Dutch Oven Vegetable Stew is smooth, flavorful, and comforting.

Its creamy texture and aromatic spices make it a perfect dish for any cozy meal.

Italian Herb Dutch Oven Vegetable Stew

This Italian Herb Vegetable Stew brings the taste of the Mediterranean into your kitchen.

Fresh vegetables simmer slowly with garlic, tomatoes, and fragrant Italian herbs for a cozy and wholesome dish.

Perfect for serving with crusty bread or over polenta.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup green beans, trimmed
• 1/4 cup fresh parsley, chopped
• Optional: 1 tablespoon balsamic vinegar for added depth

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and sauté for 5 minutes until soft.
2. Add garlic, carrots, and celery. Cook for 3–4 minutes, stirring occasionally.
3. Stir in zucchini, yellow squash, red bell pepper, oregano, basil, thyme, salt, and pepper. Cook for another 2–3 minutes.
4. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and cover. Simmer for 25–30 minutes until vegetables are tender.
5. Add green beans and cook uncovered for 10 minutes. Stir in fresh parsley and balsamic vinegar if using.

This Italian Herb Dutch Oven Vegetable Stew is fresh, vibrant, and packed with flavor.

Its classic Mediterranean taste makes it ideal for a healthy family meal or a dinner party centerpiece.

Thai-Inspired Coconut Dutch Oven Vegetable Stew

Bright and aromatic, this Thai-Inspired Coconut Vegetable Stew features a blend of coconut milk, lemongrass, ginger, and lime.

Bursting with bold flavors and tender vegetables, it’s a creamy, dairy-free dish that’s both comforting and exotic.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, smashed and chopped
• 1 teaspoon red curry paste
• 2 cups vegetable broth
• 1 can (15 oz) coconut milk
• 1 carrot, sliced
• 1 red bell pepper, sliced
• 1 zucchini, chopped
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tablespoons soy sauce or tamari
• Juice of 1 lime
• Fresh cilantro and Thai basil, for garnish

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Sauté onion, garlic, ginger, and lemongrass for 3–4 minutes until fragrant.
2. Stir in red curry paste and cook for another minute.
3. Add vegetable broth and coconut milk. Bring to a gentle simmer.
4. Add carrot, bell pepper, zucchini, and broccoli. Simmer for 10 minutes, then add snap peas and cook for an additional 5 minutes.
5. Stir in soy sauce or tamari and lime juice. Remove lemongrass pieces.
6. Garnish with fresh cilantro and Thai basil before serving.

This Thai-Inspired Coconut Dutch Oven Vegetable Stew is creamy, aromatic, and bursting with flavor.

It’s a perfect fusion of comforting and exotic, ideal for warming your soul.

Smoky Chipotle Dutch Oven Vegetable Stew

This Smoky Chipotle Vegetable Stew delivers bold, smoky, and slightly spicy flavors.

Using chipotle peppers in adobo sauce along with hearty vegetables, this stew is rich, warming, and perfect for a flavorful weeknight meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, chopped (adjust to taste)
• 1 teaspoon smoked paprika
• 2 carrots, chopped
• 2 potatoes, cubed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and sauté for 5 minutes until soft.
2. Add garlic, chopped chipotle peppers, and smoked paprika. Cook for 1–2 minutes until fragrant.
3. Stir in carrots, potatoes, red bell pepper, and zucchini. Cook for 3–4 minutes.
4. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and cover. Simmer for 25–30 minutes until vegetables are tender.
5. Stir in corn and black beans. Cook uncovered for 5–7 minutes. Adjust salt and pepper as needed.
6. Garnish with fresh cilantro before serving.

This Smoky Chipotle Dutch Oven Vegetable Stew is hearty, smoky, and slightly spicy—a perfect dish for spice lovers seeking comfort and bold flavors in a single pot.

Indian-Spiced Dutch Oven Vegetable Stew

A warming, aromatic stew inspired by Indian flavors, combining vegetables with spices like cumin, coriander, and garam masala.

Slow-cooked in a Dutch oven, this stew delivers a rich, hearty, and fragrant meal perfect for pairing with rice or flatbread.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• Salt, to taste
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 cup cauliflower florets
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1/2 cup coconut milk
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat oil in a Dutch oven over medium heat. Sauté onions until soft, about 5 minutes.
2. Add garlic, ginger, cumin seeds, coriander, turmeric, garam masala, chili powder, and salt. Stir for 1–2 minutes until fragrant.
3. Add carrots, potatoes, cauliflower, bell pepper, and zucchini. Cook for 3–4 minutes.
4. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 25 minutes until vegetables are tender.
5. Stir in coconut milk and cook for another 5 minutes.
6. Garnish with fresh cilantro before serving.

This Indian-Spiced Dutch Oven Vegetable Stew is comforting, aromatic, and flavorful.

It’s a wholesome, plant-based meal that pairs beautifully with rice or naan.

Mediterranean Lentil Dutch Oven Vegetable Stew

A hearty and healthy Mediterranean stew featuring lentils and vegetables simmered with herbs like oregano, thyme, and rosemary.

The Dutch oven ensures the flavors meld beautifully for a rich and satisfying dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 cup dried brown or green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until soft, 5 minutes.
2. Add carrots, celery, zucchini, bell pepper, oregano, thyme, salt, and pepper. Cook 3–4 minutes.
3. Stir in diced tomatoes, lentils, and vegetable broth. Bring to a boil, then reduce heat and cover. Simmer for 30–35 minutes until lentils and vegetables are tender.
4. Adjust seasoning as needed. Stir in lemon juice and fresh parsley before serving.

This Mediterranean Lentil Dutch Oven Vegetable Stew is hearty, wholesome, and packed with flavor.

Its combination of lentils and vegetables makes it a perfect protein-rich, plant-based meal.

French Provençal Dutch Oven Vegetable Stew

Inspired by the flavors of Provence, this stew combines fresh vegetables with herbs de Provence, tomatoes, and olive oil for a fragrant, rustic dish.

Slow cooking in a Dutch oven ensures the flavors are rich and comforting.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 eggplant, cubed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 2 teaspoons herbs de Provence
• Salt and black pepper, to taste
• 1/4 cup fresh basil, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add carrots, bell peppers, zucchini, and eggplant. Cook 3–4 minutes, stirring occasionally.
3. Stir in diced tomatoes, vegetable broth, herbs de Provence, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer, covered, for 30–35 minutes until vegetables are tender.
5. Garnish with fresh basil before serving.

This French Provençal Dutch Oven Vegetable Stew is fragrant, rustic, and deeply flavorful. It’s a perfect dish for a light yet satisfying meal.

Smoky Paprika Dutch Oven Vegetable Stew

This stew is smoky, savory, and packed with robust flavors.

Paprika and roasted vegetables create a warming dish that’s perfect for chilly evenings. The Dutch oven ensures all flavors meld beautifully.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 potatoes, cubed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 cup corn kernels
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 5 minutes until soft.
2. Add carrots, potatoes, bell pepper, zucchini, smoked paprika, cumin, salt, and pepper. Stir for 2–3 minutes.
3. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 25–30 minutes.
4. Stir in corn and cook uncovered for 5 minutes. Adjust seasoning.
5. Garnish with fresh parsley before serving.

Smoky Paprika Dutch Oven Vegetable Stew is a hearty, comforting dish with depth and warmth. Perfect for family dinners or meal prep.

Sweet Potato and Kale Dutch Oven Vegetable Stew

A nutrient-packed, vibrant stew featuring sweet potatoes, kale, and aromatic herbs.

The Dutch oven ensures the sweet potatoes become tender while the kale retains its color and flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 sweet potatoes, cubed
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and black pepper, to taste
• 2 cups chopped kale
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add sweet potatoes, carrots, bell pepper, thyme, salt, and pepper. Cook 3–4 minutes.
3. Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 25 minutes.
4. Add kale and cook uncovered for 5–7 minutes until wilted.
5. Garnish with fresh parsley before serving.

Sweet Potato and Kale Dutch Oven Vegetable Stew is vibrant, hearty, and full of nutrients. It’s a perfect meal for a healthy, plant-based dinner.

Caribbean Coconut and Sweet Pepper Dutch Oven Vegetable Stew

A tropical-inspired stew featuring sweet peppers, coconut milk, and warming Caribbean spices. Slow-cooked in a Dutch oven, it’s creamy, rich, and full of exotic flavors.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 2 carrots, sliced
• 2 sweet potatoes, cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 can (15 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper, to taste
• 2 tablespoons lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add allspice, cinnamon, and cayenne. Stir for 1–2 minutes.
3. Add carrots, sweet potatoes, bell peppers, and zucchini. Cook 3–4 minutes.
4. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 25–30 minutes until vegetables are tender.
5. Stir in lime juice and season with salt and pepper. Garnish with fresh cilantro before serving.

Caribbean Coconut and Sweet Pepper Dutch Oven Vegetable Stew is creamy, flavorful, and vibrant.

Its exotic taste and comforting texture make it a unique and satisfying meal.

Autumn Harvest Dutch Oven Vegetable Stew

Celebrate the flavors of fall with this Autumn Harvest Vegetable Stew.

Seasonal vegetables like butternut squash, carrots, and parsnips simmer in a savory broth with fresh herbs for a cozy and colorful meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 small butternut squash, peeled and cubed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• Salt and black pepper, to taste
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 cup green beans, trimmed
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 5 minutes until soft.
2. Add carrots, parsnips, butternut squash, bell pepper, zucchini, thyme, rosemary, salt, and pepper. Cook for 3–4 minutes, stirring occasionally.
3. Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
4. Add green beans and cook uncovered for 10 minutes.
5. Stir in fresh parsley before serving.

This Autumn Harvest Dutch Oven Vegetable Stew is hearty, colorful, and full of seasonal flavors, perfect for a comforting fall dinner.

Tuscan Bean and Vegetable Dutch Oven Stew

A rustic Tuscan-inspired stew featuring beans, tomatoes, and a mix of vegetables, simmered with Italian herbs.

The Dutch oven allows the flavors to develop deeply, creating a satisfying and wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add carrots, celery, zucchini, bell pepper, oregano, basil, salt, and pepper. Cook 3–4 minutes.
3. Stir in beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
4. Adjust seasoning and stir in fresh parsley before serving.

Tuscan Bean and Vegetable Dutch Oven Stew is filling, flavorful, and perfect for a healthy, plant-based dinner.

Spicy Mexican-Inspired Dutch Oven Vegetable Stew

A zesty, warming stew featuring corn, black beans, tomatoes, and spices like cumin and chili powder.

Slow-cooked in a Dutch oven, it’s hearty, slightly spicy, and full of bold flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 carrots, diced
• 2 potatoes, cubed
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 5 minutes.
2. Add bell pepper, carrots, potatoes, chili powder, cumin, salt, and pepper. Cook 3–4 minutes.
3. Stir in beans, corn, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
4. Garnish with fresh cilantro before serving.

This Spicy Mexican-Inspired Dutch Oven Vegetable Stew is vibrant, hearty, and perfect for those who enjoy bold, flavorful meals.

Mediterranean Chickpea and Vegetable Dutch Oven Stew

A wholesome stew with chickpeas, tomatoes, and Mediterranean herbs.

Slow cooking in a Dutch oven enhances the flavors, resulting in a hearty and satisfying plant-based meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 5 minutes.
2. Add carrots, zucchini, bell pepper, oregano, basil, salt, and pepper. Cook for 3–4 minutes.
3. Stir in chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
4. Adjust seasoning and stir in fresh parsley before serving.

Mediterranean Chickpea and Vegetable Dutch Oven Stew is a protein-rich, plant-based meal packed with flavor and nutrients.

Ginger Carrot and Sweet Potato Dutch Oven Vegetable Stew

This stew features sweet, earthy vegetables enhanced with fresh ginger and warming spices.

The Dutch oven ensures the flavors meld beautifully, creating a comforting and nutritious meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, sliced
• 2 sweet potatoes, cubed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, and ginger for 5 minutes.
2. Add carrots, sweet potatoes, bell pepper, zucchini, cumin, coriander, salt, and pepper. Cook for 3–4 minutes.
3. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 25–30 minutes.
4. Stir in fresh cilantro before serving.

Ginger Carrot and Sweet Potato Dutch Oven Vegetable Stew is vibrant, flavorful, and warming—a perfect plant-based dish for any day.

Rustic Tomato and Vegetable Dutch Oven Stew

A simple, hearty stew highlighting the flavors of fresh tomatoes and garden vegetables.

Slow-cooked in a Dutch oven, it’s rustic, comforting, and perfect for a satisfying family meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 5 minutes.
2. Add carrots, celery, zucchini, bell pepper, basil, oregano, salt, and pepper. Cook for 3–4 minutes.
3. Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
4. Adjust seasoning and stir in fresh parsley before serving.

Rustic Tomato and Vegetable Dutch Oven Stew is a comforting, flavorful, and wholesome dish that’s perfect for everyday meals.

Lemon Herb Dutch Oven Vegetable Stew

A bright and refreshing stew, Lemon Herb Vegetable Stew combines tender vegetables with a light, zesty broth.

Fresh herbs and lemon juice enhance the flavors, making it a perfect spring or summer meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 5 minutes until soft.
2. Add carrots, celery, zucchini, yellow squash, red bell pepper, thyme, oregano, salt, and pepper. Cook for 3–4 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer, covered, for 25 minutes until vegetables are tender.
4. Stir in lemon juice and fresh parsley before serving.

This Lemon Herb Dutch Oven Vegetable Stew is light, flavorful, and aromatic. Its citrusy notes make it refreshing while still comforting.

Autumn Lentil and Root Vegetable Dutch Oven Stew

A hearty, fiber-rich stew combining lentils with root vegetables like carrots, parsnips, and sweet potatoes.

Slow-cooked in a Dutch oven, this stew is deeply flavorful and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 sweet potato, cubed
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add carrots, parsnips, sweet potato, thyme, smoked paprika, salt, and pepper. Cook 3–4 minutes.
3. Stir in lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 30–35 minutes until lentils and vegetables are tender.
4. Adjust seasoning and stir in fresh parsley before serving.

Autumn Lentil and Root Vegetable Dutch Oven Stew is warming, wholesome, and packed with nutrients—perfect for cozy fall evenings.

Roasted Garlic and Tomato Dutch Oven Vegetable Stew

A savory, aromatic stew with roasted garlic and rich tomatoes.

Slow-cooked in a Dutch oven, this dish develops deep, comforting flavors that are perfect for a hearty dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 head garlic, roasted and cloves minced
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Roast the garlic head for 30 minutes until soft, then peel and mince.
2. Heat olive oil in a Dutch oven over medium heat. Sauté onion for 5 minutes.
3. Add carrots, celery, zucchini, bell pepper, roasted garlic, basil, oregano, salt, and pepper. Cook for 3–4 minutes.
4. Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
5. Stir in fresh parsley before serving.

Roasted Garlic and Tomato Dutch Oven Vegetable Stew is flavorful, comforting, and deeply satisfying, perfect for a warming meal.

Sweet Corn and Bell Pepper Dutch Oven Vegetable Stew

A colorful and slightly sweet stew featuring fresh corn and bell peppers. This Dutch oven stew is simple, vibrant, and perfect for a quick yet comforting meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 cup fresh or frozen corn kernels
• 4 cups vegetable broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 5 minutes.
2. Add carrots, bell peppers, zucchini, paprika, thyme, salt, and pepper. Cook for 3–4 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer, covered, for 20–25 minutes until vegetables are tender.
4. Stir in corn and cook for an additional 5 minutes. Garnish with fresh parsley before serving.

Sweet Corn and Bell Pepper Dutch Oven Vegetable Stew is bright, hearty, and naturally sweet—a comforting dish full of color and flavor