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Vegetable Stew

Hearty Vegetable Stew: Comfort Food for Cozy Nights

This Vegetable Stew is a warm and comforting dish perfect for chilly evenings, packed with vibrant vegetables and wholesome flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness, can substitute with other high smoke point oils.
  • 1 medium Onion Yellow or white onions recommended.
  • 3 cloves Garlic Fresh cloves preferred.
  • 4 cups Vegetable Broth Homemade is best.
For the Veggies
  • 2 medium Carrots Chopped.
  • 2 stalks Celery Chopped.
  • 2 medium Potatoes Cubed.
  • 1 medium Zucchini Diced.
  • 1 medium Bell Pepper Any color.
  • 1 cup Green Beans Chopped.
  • 1 cup Mushrooms Sliced.
For Flavor
  • 1 can Canned Diced Tomatoes Enriches broth.
  • 1 teaspoon Dried Thyme Fresh herbs are a great substitute.
  • 1 teaspoon Rosemary Fresh or dried work well.
  • 1 teaspoon Smoked Paprika Regular paprika can be a substitute.
  • 2 leaves Bay Leaves Remember to remove before serving.
  • to taste Salt and Pepper Essential for seasoning.
  • 1 tablespoon Soy Sauce Optional.
For Garnish
  • 1 cup Frozen Peas Fresh peas can be used when in season.
  • 2 tablespoons Fresh Parsley Chopped.
  • 1 tablespoon Lemon Juice or Vinegar Optional.

Equipment

  • Large pot or Dutch oven

Method
 

Step-By-Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5 minutes until translucent. Stir in minced garlic and cook for another minute.
  2. Mix in chopped carrots, celery, and cubed potatoes. Cook for 5-7 minutes until they soften and caramelize.
  3. Add diced zucchini, bell pepper, sliced mushrooms, and chopped green beans. Cook for another 5 minutes.
  4. Pour in canned diced tomatoes and vegetable broth. Stir in thyme, rosemary, smoked paprika, bay leaves, and soy sauce. Bring to a boil.
  5. Reduce heat to low, cover the pot, and let it simmer for 30-40 minutes.
  6. Add frozen peas and cook for an additional 5 minutes. Adjust seasoning with salt, pepper, and lemon juice or vinegar to taste.
  7. Garnish with chopped parsley and serve immediately while hot, paired with crusty bread or a salad.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 39gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 600mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Uniform cutting of vegetables enhances cooking and texture. Adjust seasoning gradually to prevent oversalting. For thicker stew, mash some potato chunks or add a cornstarch slurry.

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