Greek Vegetable Stew with Peas

Greek Vegetable Stew
Greek Vegetable Stew. N. Gaifyllia
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
247 Calories
14g Fat
27g Carbs
6g Protein
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 247
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 463mg 20%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 21%
Protein 6g
Calcium 80mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a great Greek peas dish for vegetarians and vegans, this vegetable stew peas dish also meets Greek Orthodox fasting requirements. It calls for peas, carrots, potatoes, tomatoes, onion, garlic, and a traditional assortment of herbs and seasonings. Great for Lent or for Greek vegetarians. 


  • 1/2 cup olive oil
  • 1 medium onion (finely chopped)
  • 2-3 cloves garlic (minced)
  • 1 cup roma tomatoes (chopped)
  • 1/2 to 2 cups water
  • 1 pound peas (fresh or frozen)
  • 2 large potatoes (peeled and cut in chunks)
  • 1 large carrot (cut in chunks)
  • 1/2 bunch flat-leaf parsley (finely chopped)
  • 1/2 bunch dill (finely chopped)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper

Steps to Make It

  1. Gather the ingredients.
  2. In a stew pot, sauté onions and garlic over medium heat until softened.
  3. Stir in tomatoes and water (start with 1/2 cup).

If using fresh peas: Add all remaining ingredients except potatoes. Bring to a boil, reduce heat and cook at a slow boil for 40 minutes. Add potatoes and when boil resumes, cook for 20 minutes more, until potatoes are done.

If using frozen peas: Add all remaining ingredients including potatoes, bring to a boil, reduce heat and cook at a slow boil for 40 minutes.

Note: Add more (boiling) water as needed.