Description
A warm, comforting, and nutrient-packed vegan stew filled with vibrant vegetables, perfect for chilly evenings or meal prep.
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 olive oil over medium heat.
- Add 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, cooking for another 5-7 minutes until slightly tender.
- Add the diced tomatoes (with juice) and kidney beans, mixing well.
- Pour in the vegetable broth, stirring to combine, and sprinkle in the dried thyme, oregano, bay leaf, salt, and pepper.
- Bring the stew to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
- After 30 minutes, taste and adjust seasoning as needed, removing the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley if desired.
Notes
Using fresh, seasonal vegetables can enhance the flavor. Feel free to adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg