Hearty Vegetable Stew
This hearty vegetable stew is a comforting and nutritious dish packed with a variety of vegetables and aromatic herbs. Perfect for chilly evenings, it provides a warm and satisfying meal that is both filling and healthy. Serve it with crusty bread for a complete dinner experience!
This recipe is dinner, scaled for 6 servings, with 15 min prep and 45 min cook.
Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 6
Quick cooking notes
- Core ingredients include canned diced tomatoes, vegetable broth, celery, zucchini.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 1 can canned diced tomatoes (14 oz)
- 4 cups vegetable broth
- 2 stalks celery (chopped)
- 1 medium zucchini (diced)
- 2 tbsp olive oil
- 2 leaves bay leaves
- 1 medium bell pepper (diced)
- 1 tbsp fresh parsley (chopped)
- 1 tsp black pepper
- 3 cloves garlic (minced)
- 2 medium carrots (sliced)
- 1 medium onion (chopped)
- 3 medium potatoes (diced)
- 1 tsp thyme (dried)
- 1 tsp salt
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes, zucchini, and bell pepper to the pot, and mix well.
- Pour in the canned diced tomatoes and vegetable broth, then add the bay leaves, thyme, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender.
- Remove the bay leaves, and stir in the chopped parsley before serving.
Nutrition (per serving)
- Calories: 180
- Protein: 4 g
- Fat: 6 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Sugar: 4 g
- Sodium: 400 mg
Nutrition values are estimates based on stored ingredient totals and serving size.