Vegetable Stew

Vegetable stew is a hearty and comforting recipe made with a variety of vegetables cooked in a flavorful broth! It is a healthy and versatile meal. Great for the colder weather, family dinners, meal prep, and leftovers!

Ingreadient

• 2 tbsp olive oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 1 bell pepper (diced (any color))
• 2 cups diced potatoes
• 1 zucchini (diced)
• 1 yellow squash (diced)
• 14 ounces diced tomatoes
• 4 cups vegetable broth
• 2 tsp dried thyme
• 1 tsp dried rosemary
• salt (to taste)
• black pepper (to taste)
• 1 cup frozen peas
• 1 cup green beans (trimmed and cut into 1-inch pieces)
• 2 cups spinach or kale (chopped)
• fresh parsley or basil (for garnish)

Step by step

1. First, in a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 2 to 3 minutes until it becomes translucent.
2. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Stir in the diced carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the diced potatoes, zucchini, and yellow squash to the pot. Cook for another 5 minutes, stirring occasionally.
5. Pour in the diced tomatoes (with the juice), vegetable broth, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15 to 20 minutes or until the potatoes and other vegetables are tender.
7. Add the frozen peas, green beans, and chopped spinach or kale to the pot. Simmer for an additional 5 to 7 minutes until these greens are cooked and the stew is heated through.
8. Taste and adjust the seasoning with more salt and pepper if needed.
9. Finally, ladle the healthy vegetable stew into bowls, garnish with fresh basil, and serve hot!