22 Delicious Fall Vegetable Stew Recipes You’ll Love

As the crisp autumn air settles in and leaves turn shades of amber and gold, nothing feels more comforting than a warm, hearty stew.

Fall is the perfect season to celebrate seasonal vegetables, from sweet potatoes and butternut squash to carrots, parsnips, and kale.

A well-prepared vegetable stew is not only nourishing but also versatile—you can make it thick and hearty or light and brothy, depending on your mood.

In this blog, we’ve curated 22 fall vegetable stew recipes that showcase the rich flavors, vibrant colors, and satisfying textures of autumn’s bounty.

Whether you’re a busy home cook looking for quick meal ideas or a foodie seeking new flavors, these recipes will bring warmth, nutrition, and comfort to your table.

From creamy root vegetable stews to protein-packed lentil blends and smoky roasted vegetable dishes, there’s a recipe here for everyone.

22 Delicious Fall Vegetable Stew Recipes You’ll Love

Fall vegetable stews are more than just meals—they’re a celebration of the season’s harvest.

With these 22 recipes, you can enjoy a variety of flavors, textures, and aromas that bring the essence of autumn right into your kitchen.

Whether you’re cooking for yourself, your family, or hosting friends, these stews are perfect for cozy dinners, meal prep, or even freezing for later.

So, grab your favorite vegetables, simmer them with herbs and spices, and savor the warmth of fall in every spoonful.

These recipes are proof that seasonal cooking can be simple, delicious, and comforting.

Autumn Harvest Vegetable Stew

This hearty Autumn Harvest Vegetable Stew is a celebration of fall flavors.

Packed with root vegetables, tender beans, and aromatic herbs, this stew is perfect for cozy evenings when the air turns crisp.

Each spoonful offers a comforting balance of sweetness from carrots and parsnips and the savory depth of slow-cooked vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 parsnips, chopped
• 1 small butternut squash, peeled and cubed
• 2 medium potatoes, diced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent and fragrant.
2. Stir in carrots, parsnips, and potatoes, cooking for 5 minutes to allow the vegetables to begin softening.
3. Add the butternut squash, bell pepper, and green beans. Stir to combine.
4. Pour in the vegetable broth and diced tomatoes, then add thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 30-35 minutes, or until all vegetables are tender.
6. Remove the bay leaf and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This stew is a true ode to fall, combining colorful vegetables and warming herbs into a dish that’s satisfying and nourishing.

It pairs wonderfully with crusty bread or a simple grain like quinoa.

Maple Roasted Vegetable Stew

Maple Roasted Vegetable Stew elevates the traditional fall stew with a hint of natural sweetness.

Roasting the vegetables before stewing intensifies their flavors, creating a rich, cozy dish perfect for chilly evenings.

The maple syrup adds a gentle, autumnal sweetness that complements savory herbs.

Ingredients:

• 2 tablespoons olive oil
• 1 small butternut squash, cubed
• 2 carrots, sliced
• 1 red onion, cut into wedges
• 1 parsnip, sliced
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash, carrots, red onion, and parsnip with olive oil and maple syrup. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
2. In a large pot, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add roasted vegetables, chickpeas, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15-20 minutes to allow flavors to meld.
5. Serve hot, garnished with fresh thyme.

This stew offers a beautiful balance of sweet, smoky, and savory notes.

Its roasted vegetable base makes it particularly flavorful, and it’s a comforting dish that’s perfect for a warming fall dinner.

Rustic Root Vegetable Stew

Rustic Root Vegetable Stew celebrates the earthy flavors of fall.

With an abundance of root vegetables and a slow-simmered broth, it’s both hearty and wholesome.

This stew is perfect for making in large batches, as the flavors deepen and improve over time.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, chopped
• 2 medium turnips, peeled and diced
• 2 small sweet potatoes, cubed
• 1 small rutabaga, peeled and chopped
• 4 cups vegetable broth
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup kale, chopped
• 1 tablespoon apple cider vinegar

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Stir in carrots, turnips, sweet potatoes, and rutabaga, cooking for 5 minutes.
3. Pour in vegetable broth, add sage, thyme, bay leaf, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 35-40 minutes until all vegetables are tender.
5. Add chopped kale and simmer for another 5 minutes. Stir in apple cider vinegar just before serving.

This stew is earthy, hearty, and full of fall flavors.

The addition of kale and apple cider vinegar brightens the dish, making it a well-rounded and satisfying meal perfect for cooler evenings.

Harvest Moon Vegetable Stew

Harvest Moon Vegetable Stew is a comforting, autumn-inspired dish bursting with seasonal vegetables.

Its rich, golden broth is infused with herbs and a touch of garlic, making it perfect for warming up chilly evenings.

Each bite highlights the natural sweetness of roasted root vegetables combined with savory undertones.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 small sweet potato, diced
• 1 parsnip, sliced
• 1 cup butternut squash, cubed
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and soft.
2. Add carrots, sweet potato, parsnip, and butternut squash, stirring for 5 minutes to lightly brown the vegetables.
3. Add bell pepper and zucchini, then pour in the vegetable broth. Stir in thyme, sage, bay leaf, salt, and pepper.
4. Bring to a boil, reduce heat to low, and simmer covered for 30 minutes, until all vegetables are tender.
5. Remove the bay leaf, adjust seasoning, and serve hot, garnished with fresh parsley.

This stew brings a rustic, cozy feeling to the table. Its colorful vegetables and aromatic herbs make it as visually appealing as it is comforting.

Spiced Autumn Vegetable Stew

Spiced Autumn Vegetable Stew takes the traditional fall stew up a notch with a warming blend of spices.

Cinnamon, nutmeg, and smoked paprika combine with hearty vegetables to create a fragrant, flavorful meal perfect for cool autumn nights.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 small pumpkin, peeled and cubed
• 2 potatoes, cubed
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 4 cups vegetable broth
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, parsnips, pumpkin, and potatoes. Stir to coat with the oil and spices.
3. Sprinkle smoked paprika, cinnamon, nutmeg, salt, and pepper over the vegetables. Stir well.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 30-35 minutes until vegetables are tender.
5. Adjust seasoning if needed and serve hot, garnished with fresh cilantro.

This stew delivers a cozy, slightly sweet, and aromatic experience, perfect for fall evenings.

The warm spices make it an unforgettable comfort food.

Hearty Autumn Bean and Vegetable Stew

Hearty Autumn Bean and Vegetable Stew combines seasonal vegetables with protein-rich beans, creating a filling and nutritious meal.

This stew is ideal for meal prep or serving a crowd, offering layers of flavor and a satisfying texture.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup butternut squash, cubed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add carrots, celery, and butternut squash, stirring for 5 minutes.
3. Stir in beans, diced tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes, until vegetables are tender and flavors meld.
5. Remove bay leaf, adjust seasoning, and serve hot, garnished with fresh parsley.

This stew is nourishing, hearty, and perfect for fall.

The combination of beans and vegetables creates a filling dish that can be enjoyed on its own or paired with rustic bread.

Golden Autumn Vegetable Stew

Golden Autumn Vegetable Stew highlights the vibrant colors and flavors of the season.

Sweet potatoes, carrots, and yellow bell peppers create a naturally sweet base, complemented by earthy herbs and a light, flavorful broth.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 1 sweet potato, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots and sweet potato, cooking for 5 minutes to start softening.
3. Stir in bell pepper and zucchini. Pour in vegetable broth and add thyme, basil, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30 minutes until vegetables are tender.
5. Remove the bay leaf, adjust seasoning, and serve garnished with fresh parsley.

This stew is a bright, flavorful dish perfect for bringing warmth and color to any fall table.

Cinnamon-Spiced Root Vegetable Stew

Cinnamon-Spiced Root Vegetable Stew adds a subtle sweetness to a traditional fall vegetable stew.

The combination of cinnamon and nutmeg enhances the natural flavors of the root vegetables, creating a comforting, aromatic dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 small rutabaga, diced
• 1 small pumpkin, cubed
• 4 cups vegetable broth
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add carrots, parsnip, rutabaga, and pumpkin. Stir to coat in the oil.
3. Add vegetable broth, cinnamon, nutmeg, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 30-35 minutes until vegetables are tender.
5. Adjust seasoning and serve hot, garnished with fresh herbs.

This stew combines earthy and sweet flavors with a hint of spice, making it a cozy and aromatic fall favorite.

Rustic Autumn Vegetable and Barley Stew

Rustic Autumn Vegetable and Barley Stew is a filling, nutrient-rich stew.

The addition of barley adds texture and heartiness, making it a perfect meal for cooler days when comfort is key.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, chopped
• 1 small butternut squash, cubed
• ½ cup pearl barley
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Add carrots, celery, and butternut squash, cooking for 5 minutes.
3. Stir in barley, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 40-45 minutes until barley and vegetables are tender.
5. Adjust seasoning and serve hot, garnished with parsley.

This stew is hearty and wholesome, perfect for a filling autumn dinner. The barley adds a comforting, chewy texture to each spoonful.

Caramelized Onion and Fall Vegetable Stew

Caramelized Onion and Fall Vegetable Stew emphasizes deep, savory flavors.

Slowly caramelized onions enrich the broth, blending beautifully with seasonal vegetables for a sweet-savory balance.

Ingredients:

• 3 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 parsnip, diced
• 1 small sweet potato, cubed
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 2 tablespoons of olive oil in a pot over medium heat. Add onions and cook slowly for 15-20 minutes until caramelized.
2. Add garlic, carrots, parsnip, and sweet potato. Cook 5 minutes.
3. Pour in vegetable broth, add thyme, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes until vegetables are tender.
5. Adjust seasoning and serve hot, garnished with parsley.

This stew is rich and flavorful, with caramelized onions adding depth and sweetness that pairs perfectly with fall vegetables.

Sweet Potato and Kale Autumn Stew

Sweet Potato and Kale Autumn Stew combines hearty greens with naturally sweet root vegetables.

This nutritious and flavorful stew is both satisfying and vibrant, perfect for a healthy fall dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 sweet potatoes, cubed
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 2 cups chopped kale
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add carrots, sweet potatoes, and red bell pepper. Cook for 5 minutes.
3. Add vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes. Add kale in the last 5 minutes of cooking.
5. Adjust seasoning and serve hot, garnished with parsley.

This stew is colorful, hearty, and nutrient-rich. The combination of sweet potatoes and kale makes it a perfectly balanced, fall-inspired meal.

Smoky Roasted Vegetable Stew

Smoky Roasted Vegetable Stew features a robust, smoky flavor profile achieved by roasting the vegetables before simmering them in a savory broth.

This stew is rich, satisfying, and full of autumn warmth.

Ingredients:

• 2 tablespoons olive oil
• 1 small butternut squash, cubed
• 2 carrots, chopped
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, carrots, bell pepper, zucchini, and onion with olive oil and smoked paprika. Roast for 25-30 minutes until tender and lightly browned.
2. In a large pot, sauté garlic in 1 tablespoon olive oil until fragrant.
3. Add roasted vegetables and pour in vegetable broth. Stir in thyme, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 15 minutes to blend flavors.
5. Serve hot, garnished with fresh parsley.

This smoky stew offers deep, roasted flavors that are perfect for autumn nights.

The roasted vegetables give it a rich, satisfying taste that’s hard to resist.

Autumn Root Medley Stew

Autumn Root Medley Stew is a celebration of fall harvest vegetables.

Carrots, turnips, and sweet potatoes are slow-cooked in a savory broth with aromatic herbs, resulting in a hearty, comforting dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 turnips, diced
• 1 sweet potato, cubed
• 1 parsnip, sliced
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, turnips, sweet potato, and parsnip. Cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth and add rosemary, thyme, bay leaf, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 30-35 minutes until vegetables are tender.
5. Remove bay leaf, adjust seasoning, and serve garnished with parsley.

This stew is earthy and hearty, perfect for a warming autumn meal. The medley of root vegetables provides both flavor and nourishment.

Butternut Squash and Lentil Stew

Butternut Squash and Lentil Stew is a protein-packed, filling fall dish.

The combination of sweet squash and hearty lentils creates a savory, comforting stew perfect for cooler evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 small butternut squash, peeled and cubed
• 1 cup dried brown or green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add carrots and butternut squash, cooking for 5 minutes.
3. Stir in lentils, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes until lentils and vegetables are tender.
5. Adjust seasoning and serve garnished with fresh cilantro.

This stew is hearty, nutritious, and full of fall flavors. Lentils add protein and texture, making it a satisfying one-pot meal.

Harvest Vegetable and Tomato Stew

Harvest Vegetable and Tomato Stew is a vibrant, tangy fall dish.

Seasonal vegetables simmer in a tomato-based broth, creating a comforting and flavorful stew perfect for autumn lunches or dinners.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 small butternut squash, cubed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, zucchini, bell pepper, and butternut squash. Cook for 5 minutes, stirring occasionally.
3. Add diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes until vegetables are tender.
5. Adjust seasoning and serve garnished with fresh parsley.

This stew is bright, flavorful, and wholesome. The tomato base adds tanginess that balances the natural sweetness of the fall vegetables.

Rustic Autumn Mushroom Stew

Rustic Autumn Mushroom Stew is rich and earthy, featuring a variety of mushrooms and root vegetables.

Its deep flavors and hearty texture make it a perfect fall comfort dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 parsnip, diced
• 2 cups assorted mushrooms, sliced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add carrots and parsnip, cooking for 5 minutes.
3. Stir in mushrooms, thyme, rosemary, salt, and pepper. Cook for 5 minutes until mushrooms release their moisture.
4. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes.
5. Adjust seasoning and serve garnished with parsley.

This stew is earthy, hearty, and perfect for mushroom lovers. Its rustic flavors make it ideal for a cozy fall dinner.

Sweet Potato, Carrot, and Chickpea Stew

Sweet Potato, Carrot, and Chickpea Stew is a hearty, protein-rich fall dish.

The natural sweetness of the vegetables pairs beautifully with chickpeas, creating a comforting and satisfying stew.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 sweet potatoes, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots and sweet potatoes, cooking for 5 minutes.
3. Stir in chickpeas, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes until vegetables are tender.
5. Adjust seasoning and serve hot, garnished with fresh cilantro.

This stew is nourishing, hearty, and packed with protein. Its combination of sweet and savory flavors makes it a satisfying fall meal.

Butternut Squash and Green Bean Stew

Butternut Squash and Green Bean Stew is a light yet hearty fall dish.

The combination of tender squash and crisp green beans creates a balanced texture, while the flavorful broth ties it all together.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small butternut squash, cubed
• 1 cup green beans, trimmed and cut
• 2 carrots, sliced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant.
2. Add butternut squash, green beans, and carrots. Cook for 5 minutes.
3. Pour in vegetable broth, add thyme, sage, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 20-25 minutes until vegetables are tender.
5. Adjust seasoning and serve garnished with fresh parsley.

This stew is light, flavorful, and perfect for a healthy autumn meal.

The combination of squash and green beans provides a delightful texture and seasonal taste.

Carrot, Parsnip, and Apple Stew

Carrot, Parsnip, and Apple Stew brings a subtle sweetness to fall cooking.

The natural sugars in carrots and apples meld with savory parsnips and herbs, creating a comforting and lightly sweet autumn stew.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 parsnips, sliced
• 1 apple, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, parsnips, and apple. Cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth and add thyme, rosemary, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes until vegetables are tender.
5. Adjust seasoning and serve garnished with parsley.

This stew is lightly sweet, earthy, and perfect for fall.

The addition of apple adds a unique, comforting flavor that pairs beautifully with root vegetables.

Autumn Ratatouille Stew

Autumn Ratatouille Stew is a colorful, vegetable-packed dish inspired by the classic French recipe.

Roasted eggplant, zucchini, and bell peppers create a hearty, flavorful stew perfect for a cozy fall evening.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 eggplant, cubed
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add eggplant, zucchini, and bell peppers. Cook for 5-7 minutes until slightly softened.
3. Stir in diced tomatoes, vegetable broth, thyme, basil, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes until vegetables are tender.
5. Adjust seasoning and serve hot, garnished with fresh parsley.

This stew is vibrant, hearty, and full of flavor. It’s a perfect vegetarian option that celebrates the abundance of fall vegetables.

Sweet Potato and Red Lentil Stew

Sweet Potato and Red Lentil Stew is a nutrient-rich, protein-packed fall dish.

Its thick, creamy texture and subtle spices make it comforting and satisfying for cooler evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 sweet potatoes, cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots and sweet potatoes. Cook for 5 minutes.
3. Stir in red lentils, vegetable broth, cumin, paprika, turmeric, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25-30 minutes until lentils and vegetables are tender.
5. Adjust seasoning and serve hot, garnished with fresh cilantro.

This stew is hearty, spicy, and full of autumn warmth.

The combination of lentils and sweet potatoes makes it both filling and nutritious.

Roasted Cauliflower and Chickpea Stew

Roasted Cauliflower and Chickpea Stew is a flavorful, protein-rich dish perfect for fall.

Roasting the cauliflower enhances its natural sweetness, which blends beautifully with hearty chickpeas and a savory spiced broth.

Ingredients:

• 2 tablespoons olive oil
• 1 small cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with 1 tablespoon olive oil, cumin, smoked paprika, turmeric, salt, and pepper. Roast for 20-25 minutes until golden and tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion, garlic, and carrots until soft.
3. Add roasted cauliflower and chickpeas to the pot. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes to blend flavors.
5. Adjust seasoning and serve hot, garnished with fresh parsley.

This stew is hearty, savory, and satisfying.

The roasted cauliflower and chickpeas provide a perfect combination of textures and flavors, ideal for a cozy fall meal.