Vegetable Stew
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Vegetable Stew
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Vegetable stew is a hearty and comforting recipe made with a variety of vegetables cooked in a flavorful broth! It is a healthy and versatile meal. Great for the colder weather, family dinners, meal prep, and leftovers!
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Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrot peeled and diced
- 2 celery diced, stalks
- 1 bell pepper diced (any color)
- 2 cups potato diced
- 1 zucchini diced
- 1 yellow squash diced
- 14 ounces diced tomatoes
- 4 cups vegetable broth
- 2 tsp thyme dried
- 1 tsp rosemary dried
- salt to taste
- black pepper to taste
- 1 cup peas frozen
- 1 cup green beans trimmed and cut into 1-inch pieces
- 2 cups spinach chopped, or kale
- parsley for garnish, or basil, fresh
Instructions
- First, in a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 2 to 3 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the diced carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the diced potatoes, zucchini, and yellow squash to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in the diced tomatoes (with the juice), vegetable broth, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15 to 20 minutes or until the potatoes and other vegetables are tender.
- Add the frozen peas, green beans, and chopped spinach or kale to the pot. Simmer for an additional 5 to 7 minutes until these greens are cooked and the stew is heated through.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Finally, ladle the healthy vegetable stew into bowls, garnish with fresh basil, and serve hot!
Notes
- Nutrition Facts
- Nutrition Facts Vegetable Stew Amount Per Serving Calories 205 Calories from Fat 72 % Daily Value* Fat 8g12%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 1116mg49%Potassium 805mg23%Carbohydrates 25g8%Fiber 7g29%Sugar 14g16%Protein 5g10% Vitamin A 7336IU147%Vitamin C 87mg105%Calcium 97mg10%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 205
- Calories from Fat 72
- % Daily Value*
- Fat 8g
- 12%
- Saturated Fat 1g
- 6%
- Polyunsaturated Fat 1g
- Monounsaturated Fat 5g
- Sodium 1116mg
- 49%
- Potassium 805mg
- 23%
- Carbohydrates 25g
- 8%
- Fiber 7g
- 29%
- Sugar 14g
- 16%
- Protein 5g
- 10%
- Vitamin A 7336IU
- 147%
- Vitamin C 87mg
- 105%
- Calcium 97mg
- 10%
- Iron 3mg
- 17%
- This recipe can be customized. Add in more or less of your favorite veggies.
- Continue simmering until the veggies are tender, but not mushy.
- Store any leftovers in the fridge for up to 4 days.
- Reheat on the stovetop.
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