Vegetable Stew
Ingredients
The base
-
2
tbsp
olive oil
-
1
medium
onion (diced)
-
2
cloves
garlic (minced)
-
2
medium
carrots (peeled and diced)
-
2
stalks
celery (diced)
-
1
medium
bell pepper (diced)
-
2
cups
diced potatoes
-
1
medium
zucchini (diced)
-
1
medium
yellow squash (diced)
-
14
ounces
diced tomatoes
-
4
cups
vegetable broth
The seasoning
-
2
tsp
dried thyme
-
1
tsp
dried rosemary
-
to taste
salt
-
to taste
black pepper
The vegetables
-
1
cup
frozen peas
-
1
cup
green beans (trimmed and cut into 1-inch pieces)
-
2
cups
spinach or kale (chopped)
-
to garnish
fresh parsley or basil
Instructions
- Heat olive oil in a large pot over medium heat, then add diced onion and cook until translucent.
- Add minced garlic and cook until fragrant.
- Stir in diced carrots, celery, and bell pepper, cooking until they start to soften.
- Add diced potatoes, zucchini, and yellow squash, cooking for an additional 5 minutes.
- Pour in diced tomatoes with juice, vegetable broth, thyme, rosemary, salt, and pepper, stirring to combine.
- Bring to a boil, then reduce heat and simmer covered until vegetables are tender.
- Add frozen peas, green beans, and spinach or kale, simmering until greens are cooked.
- Taste and adjust seasoning if necessary.
- Ladle stew into bowls, garnish with fresh herbs, and serve hot.
Nutrition Facts (estimated)
Servings
4 servings
Calories
205
Total fat
8g
Total carbohydrates
25g
Total protein
5g
Sodium
1116mg
Cholesterol
0mg
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