Hearty Vegetable Stew
A comforting bowl of warmth packed with nutritious vegetables, perfect for any gathering.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing and adding richness.
- 1 medium onion, diced Provides the aromatic foundation.
- 3 cloves garlic, minced Fresh garlic for depth and zest.
- 2 medium carrots, sliced Sweetness and vibrant color.
- 1 medium bell pepper, diced Add any color for freshness (red, yellow, or green).
- 2 stalks celery, sliced Brings a delightful crunch.
- 1 medium zucchini, chopped A lighter vegetable that absorbs flavors beautifully.
- 1 cup green beans, trimmed and cut For a pop of color and texture.
- 1 can (14 oz) diced tomatoes Choose fire-roasted for added depth.
- 4 cups vegetable broth Homemade or store-bought; both work beautifully.
- 1 teaspoon dried thyme A classic herb for flavor.
- 1 teaspoon dried basil Adds a fragrant note.
- Salt and pepper, to taste Essential for enhancing flavors.
- Fresh to taste parsley, chopped (for garnish) Brightens the dish right before serving.
Instructions
Cooking Steps
- In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.
- Toss in the carrots, bell pepper, and celery. Stir well and cook for about 5 minutes.
- Add the chopped zucchini and green beans to the pot, mixing well.
- Stir in the can of diced tomatoes with their juice and the vegetable broth.
- Add the dried thyme and basil, stirring to combine. Season the mixture with salt and pepper to taste.
- Bring the stew to a gentle boil, then reduce the heat to low. Allow it to simmer for about 20 minutes, stirring occasionally.
- Once the vegetables are cooked, remove the pot from heat. Garnish the stew with fresh parsley just before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Reheat on the stove over low heat.