Vegetable Stew
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!
Servings 4 servings
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 bell pepper diced (any color)
- 2 cups diced potatoes
- 1 zucchini diced
- 1 yellow squash diced
- 14 ounces diced tomatoes
- 4 cups vegetable broth
- 2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt to taste
- black pepper to taste
- 1 cup frozen peas
- 1 cup green beans trimmed and cut into 1-inch pieces
- 2 cups spinach or kale chopped
- fresh parsley or basil for garnish
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
- 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.
Nutrition Facts
Vegetable Stew
Amount Per Serving
Calories 205
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 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.