:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/_NbNcNsgM_hwZ3JdZBgv/cf2290f1f85270c6f66bfa56bae16c.png "Hearty Vegetable Stew")
Hearty Vegetable Stew
This hearty and nutritious vegetable stew is packed with a variety of colorful veggies, simmered in a flavorful broth. It is a perfect food that is not only delicious but also easy to prepare.
Ingredients
- 2 tbls olive oil
- 1 onion
- 3 cloves garlic, minced peeled and diced
- 2 Stems celery, diced
- 1 bell pepper, seeded and diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 Cup green beans, trimmed and cut into bite-sized pieces
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon Dried Rosemary
- teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
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Directions
Heat the oil in a pot or Dutch oven over medium heat.
Add the chopped onion and minced garlic to the pot, sautéing until they become translucent and fragrant.
Add the diced carrots, celery, red bell pepper, zucchini, yellow squash, and green beans to the pot. Sauté for about 5 minutes, stirring.
Pour in the diced tomato and their juices, followed by the vegetable broth.
Season the stew with dried thyme, rosemary, paprika, salt, and pepper. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the vegetables are tender.
Taste and adjust the seasoning. Once cooked, ladle the vegetable stew into serving bowls. Sprinkle fresh chopped parsley on top for a burst of added flavor.
Serve the vegetable stew hot and enjoy!
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TammersHearty Vegetable Stew
This hearty and nutritious vegetable stew is packed with a variety of colorful veggies, simmered in a flavorful broth. It is a perfect food that is not only delicious but also easy to prepare.
Heat the oil in a pot or Dutch oven over medium heat.
Add the chopped onion and minced garlic to the pot, sautéing until they become translucent and fragrant.
Add the diced carrots, celery, red bell pepper, zucchini, yellow squash, and green beans to the pot. Sauté for about 5 minutes, stirring.
Pour in the diced tomato and their juices, followed by the vegetable broth.
Season the stew with dried thyme, rosemary, paprika, salt, and pepper. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the vegetables are tender.
Taste and adjust the seasoning. Once cooked, ladle the vegetable stew into serving bowls. Sprinkle fresh chopped parsley on top for a burst of added flavor.
Serve the vegetable stew hot and enjoy!
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