Description
A rich and satisfying vegan stew filled with vibrant veggies and beans, perfect for chilly evenings or gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 sweet potato, peeled and cubed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onions and minced garlic to the pot, cooking until soft and fragrant, about 3-4 minutes.
- Stir in the diced carrots, celery, bell pepper, zucchini, and sweet potato. Cook for another 5-7 minutes until slightly tender.
- Add diced tomatoes (with juice) and kidney beans, mixing well.
- Pour in the vegetable broth, stirring to combine. Sprinkle in the thyme, oregano, bay leaf, salt, and pepper, mixing well.
- Bring the stew to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
- Adjust the seasoning as needed, remove the bay leaf, and serve garnished with fresh parsley if desired.
Notes
Use fresh ingredients for better flavor. You can customize with additional spices or leftover veggies.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg