Description
A heartwarming and nutritious vegan stew made with a blend of fresh vegetables and flavorful seasonings, perfect for chilly evenings or casual gatherings.
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 until it shimmers.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- 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. Then pour in the diced tomatoes with their juice and the vegetable broth.
- Stir in the tomato paste, dried thyme, dried rosemary, bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for about 45 minutes.
- Remove the bay leaf, adjust seasoning if necessary, and serve hot, garnished with freshly chopped parsley if desired.
Notes
For added protein, consider incorporating legumes like lentils or chickpeas. This stew can also be customized with different vegetables or spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg