Description
A hearty, healthy vegetable stew that’s comforting and packed with seasonal produce.
Ingredients
Scale
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium bell pepper, diced
- 2 medium potatoes, cubed
- 1 medium zucchini, chopped
- 1 cup green beans
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1 (14–15 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 tbsp soy sauce
- 2 bay leaves
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 tbsp lemon juice or vinegar
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Add sliced carrots, chopped celery, diced bell pepper, cubed potatoes, and chopped zucchini. Cook for about 5-7 minutes, stirring occasionally.
- Stir in green beans, sliced mushrooms, frozen peas, and diced tomatoes with their juice.
- Pour in the vegetable broth and add soy sauce, bay leaves, dried rosemary, dried thyme, smoked paprika, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 30-40 minutes until the vegetables are tender.
- Stir in lemon juice or vinegar and remove bay leaves before serving.
- Garnish with fresh parsley and serve warm.
Notes
For a thicker stew, blend half of the mixture and stir back in. You can use fresh vegetables instead of frozen and adjust the cooking time as necessary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg