Description
A comforting and hearty stew made with vibrant vegetables and aromatic herbs, perfect for vegans and anyone seeking a nourishing meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 large potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup peas, fresh or frozen
- 1 can (14 oz) diced tomatoes with juice
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Toss in the minced garlic and cook for another minute until fragrant.
- Stir in the sliced carrots, celery, and potatoes, cooking for about 8 minutes until they begin to soften.
- Add the green beans and peas, stirring well to combine all the vegetables.
- Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the tomato paste.
- Toss in the dried thyme, rosemary, bay leaf, and season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for about 45 minutes.
- Remove the bay leaf and adjust the seasoning if necessary. Serve hot, garnished with freshly chopped parsley if desired.
Notes
This stew is versatile; feel free to swap out vegetables as desired. Store leftovers in the fridge for 4–5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg