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Home » Recipes » Soups

One Pot Pea Stew

Published: Nov 8, 2022 by Lexi

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This One Pot Pea Stew is hearty, comforting, and comes together in under an hour, making it a perfect dinner once the weather gets cold. With peas, carrots, potatoes, and a spiced tomato broth, this stew is both filling and delicious.

Overhead view of pea stew in a white bowl alongside bread.
This hearty pea stew is packed with peas, potatoes, and carrots.

If you've been looking for an easy, filling weeknight dinner, then look no further. Our pea stew is made with ingredients that you probably already have on hand, and it comes together in one pot. Best of all, it tastes great and stores well, so you'll have leftovers for days.

This is a legit comfort food dish that's full of flavor and super easy to prepare. Sounds good? Then keep reading!

Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Ingredient Notes
  • How to Make One Pot Pea Stew
  • Tips and FAQs
  • More Hearty Stew Recipes
  • 📖 Recipe
  • 💬 Reviews

Why We Love This Recipe

  • One pot simplicity: We love one pot recipes because they cut down on dishes, which saves time when you're cooking and cleaning, so you can do other things instead!
  • Quick and easy: This recipe comes together in under an hour and only requires 4 steps to cook up this delicious stew. Plus, you probably already have these ingredients in your fridge waiting to be used!
  • Hearty and delicious: Packed peas, carrots and potatoes, this one pot pea stew is super hearty and filling. With a healthy dose of paprika, it makes for a vibrant but comforting fall or winter and fall weeknight dinner.
  • Plant-based: This is an easy comfort food recipe that's just happens to be naturally vegan.

Ingredients

Here's what you'll need to make this one pot pea stew:

Overhead view of pea stew ingredients, including peas, carrots, and potatoes.
This pea stew features peas, carrots, and potatoes.

Ingredient Notes

  • Peas: We used frozen peas in this recipe. They thaw out very quickly when cooking, so there's no need to worry about thawing them out at room temperature before adding them to this recipe.
  • Diced tomatoes: We used canned diced tomatoes to save on time, but you can also use fresh tomatoes if you prefer them.
  • Potatoes: We like to use Yukon Golds, since they soften up without becoming too crumbly or mushy. You could also use red potatoes, fingerling potatoes, purple potatoes or even sweet potatoes to ensure you have a chunky stew.
  • Carrots: Fresh carrots typically taste much better than frozen carrots, so we recommend using fresh.
  • Paprika: You can use regular paprika or smoked paprika in this recipe. We wouldn't recommend skipping out on the paprika since it helps give this stew a dash of Hungarian goulash-style flare. If you're using smoked, make sure you and your guests/family enjoy the flavor, because it's not for everyone!
  • Herbs: We used fresh parsley and dry oregano. Whenever substituting fresh for dry, remember that 1 teaspoon dry = 1 tablespoon fresh. You could also add in your favorite herbs like dill or thyme.

How to Make One Pot Pea Stew

(1) Add olive oil to a large pot over medium heat. Once heated, add the onion and cook for 5 minutes. Then stir in the garlic, cooking for 2 minutes. Add carrots, potatoes, tomato paste, oregano, salt, paprika, and pepper to the pot. Stir well and cook for 7-8 minutes.

(2) Pour in the vegetable broth, diced tomatoes, and red wine vinegar. Bring stew to a boil and then reduce heat to medium low, simmering for 20 minutes.

Left: adding the veggies and spices to pot for the stew. Right: adding in the liquid ingredients.

(3) Stir in the frozen peas and parsley and cook for an additional 10-15 minutes, until carrots and potatoes have softened. Serve with some crusty bread, and fresh chopped herbs.

Left: adding in the peas and herbs to stew. Right: finished pea stew.

Tips and FAQs

  • Cut your potatoes and carrots into ½ to 1 inch pieces. This will ensure that they cook through entirely. If you leave big chunks in the stew, they may not soften entirely during the cooking process.
  • Variations: If you're missing peas, carrots, or potatoes, and want to make this stew, you can easily sub in:
    • Cauliflower
    • Broccoli
    • Cabbage
    • Green Beans
    • Mushrooms
    • Celery
    • Zucchini
  • Serving suggestions:
    • Serve this stew as a main dish topped with some fresh herbs, grated parmesan, and some crusty bread on the side.
    • For the meat eaters in your family, you can add in cubed beef or chicken with the carrots and tomatoes, and leave the rest of the recipe the same!
    • If you're looking for some extra protein, you could also add some cubed tofu pieces when you stir in the frozen peas.
    • This stew is hearty, but the broth is pretty light. It's great served over rice or quinoa.
  • Storage: You can place leftovers in an airtight container and enjoy within 3-5 days. Reheat in a saucepan over medium low heat. You might need to add back a bit of vegetable broth to loosen the stew up a bit.
  • Freezing: This stew will keep for 3 to 6 months when frozen. To reheat, let it that overnight then reheat in a saucepan over medium low heat.
Overhead view of finished pea stew in a pot.
This pea stew is super easy because it comes together in one pot!

More Hearty Stew Recipes

  • Moroccan Chickpea Lentil Stew
  • Vegan Lentil Stew
  • White Bean Tomato Stew
  • Vegetable Stew

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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Overhead view of pea stew in a white bowl.

One Pot Pea Stew


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  • Author: Lexi
  • Total Time: 55 minutes
  • Yield: 4-6 servings
  • Diet: Vegan
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Description

This One Pot Pea Stew is hearty, comforting, and comes together in under an hour, making it a perfect dinner once the weather gets cold. With peas, carrots, potatoes, and a spiced tomato broth, this stew is both filling and delicious.


Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, diced (about 1 ¼-½ cups)
  • ½ tablespoon fresh garlic, minced
  • 1 13 ounce bag frozen or fresh green peas (about 2 ½-3 cups)
  • 1 ½ cups carrots, cubed
  • 2 cups yukon gold potatoes, peeled and cubed into ½ inch chunks (about 3-4 potatoes)
  • 1 15 ounce can diced tomatoes
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth
  • 1 tablespoon of red wine vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fresh parsley, chopped


Instructions

  1. Add olive oil to a large pot over medium heat. Once heated, add the onion and cook for 5 minutes. Then stir in the garlic, cooking for 2 minutes. Add carrots, potatoes, tomato paste, oregano, salt, paprika, and pepper to the pot. Stir well and cook for 7-8 minutes.
  2. Pour in the vegetable broth, diced tomatoes, and red wine vinegar. Bring stew to a boil and then reduce heat to medium low, simmering for 20 minutes.

  3. Stir in the frozen peas and parsley and cook for an additional 10-15 minutes, until carrots and potatoes have softened. Serve with some crusty bread, and fresh chopped herbs.

Notes

Cut your potatoes and carrots into ½ to 1 inch pieces. This will ensure that they cook through entirely. If you leave big chunks in the stew, they may not soften entirely during the cooking process.

Variations: If you're missing peas, carrots, or potatoes, and want to make this stew, you can easily sub in: cauliflower, broccoli, cabbage, green beans, mushrooms, celery, zucchini.

Serve this stew as a main dish topped with some fresh herbs, grated parmesan, and some crusty bread on the side.

For the meat eaters in your family, you can add in cubed beef or chicken with the carrots and tomatoes, and leave the rest of the recipe the same!

If you're looking for some extra protein, you could also add some cubed tofu pieces when you stir in the frozen peas.

This stew is hearty, but the broth is pretty light. It's great served over rice or quinoa.

Storage: You can place leftovers in an airtight container and enjoy within 3-5 days. Reheat in a saucepan over medium low heat. You might need to add back a bit of vegetable broth to loosen the stew up a bit.

Freezing: This stew will keep for 3 to 6 months when frozen. To reheat, let it that overnight then reheat in a saucepan over medium low heat.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: One bowl (6-8 oz)
  • Calories: 198
  • Sugar: 9.6 g
  • Sodium: 642 mg
  • Fat: 7.6 g
  • Carbohydrates: 29.4 g
  • Fiber: 6.4 g
  • Protein: 5.8 g

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Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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