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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 1x
  • Diet: Vegan


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.


Units Scale
  • 3 tablespoons olive oil
  • 1 large onion, diced (about 1 1/4-1/2 cups)
  • 1/2 tablespoon fresh garlic, minced
  • 1 13 ounce bag frozen or fresh green peas (about 2 1/2-3 cups)
  • 1 1/2 cups carrots, cubed
  • 2 cups yukon gold potatoes, peeled and cubed into 1/2 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
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh parsley, chopped


  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.


Cut your potatoes and carrots into 1/2 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


  • 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