1. Prepare the vegetables.
Peel the potatoes and cut them into bite-sized cubes. Wash the zucchini and slice it into half-moons or small chunks. Peel and chop the carrots, dice the red bell pepper, and finely chop the onion and garlic. Having everything prepared before cooking makes the process much easier.
2. Sauté the onion and garlic.
Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the chopped onion and cook for about 3 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook briefly until fragrant.
3. Cook the carrots and bell pepper.
Add the chopped carrots and red bell pepper to the pot. Sauté for approximately 4 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the tomato paste and cook for another minute to bring out its rich, savory flavor.
4. Add the potatoes and seasonings.
Add the diced potatoes to the pot. Sprinkle in the sweet paprika, dried thyme, marjoram, and a pinch of nutmeg. Stir well to coat the vegetables evenly with the seasonings.
5. Add the tomatoes and broth.
Pour in the diced tomatoes and vegetable broth. Stir everything together and bring the mixture to a gentle boil. Reduce the heat to medium-low, cover partially, and simmer for about 12–15 minutes, or until the potatoes are beginning to become tender.
6. Add the zucchini.
Stir in the zucchini and continue simmering for another 8–10 minutes. Cook until the potatoes and zucchini are fork-tender but still hold their shape. Avoid overcooking the zucchini so it doesn’t become mushy.
7. Make the stew creamy and thick.
For a naturally thicker, heartier texture, gently mash a few potato cubes against the side of the pot using the back of a spoon. Stir them into the broth. This simple trick creates a wonderfully creamy consistency without adding any cream or flour.
8. Season and finish.
Taste the stew and adjust with salt and freshly ground black pepper as needed. Stir in the freshly chopped parsley and let everything simmer for another minute. Remove from the heat and allow the stew to rest briefly before serving.
🍽️ How to Serve Potato and Zucchini Stew
Ladle the hot stew into deep bowls and garnish with a little extra fresh parsley and freshly cracked black pepper.
For a complete and satisfying meal, try serving it with:
- Crusty artisan bread: Perfect for soaking up the flavorful tomato broth.
- Warm French baguette: A simple and delicious side for this comforting stew.
- Garlic bread: Adds a wonderful buttery, garlicky touch.
- A fresh green salad: Balances the warm, hearty flavors with something light and refreshing.
- Grated Parmesan cheese: Sprinkle a little on top for an extra savory finish.
This stew is delicious on its own, but a good piece of warm, crusty bread makes it even better!
✨ Helpful Tips for the Best Vegetable Stew
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