Description
This Wholesome Vegetable Stew is a flavorful summer delight packed with a variety of fresh vegetables and aromatic herbs. It’s a comforting and nutritious dish that is perfect for a light meal.
Ingredients
Scale
Vegetable Stew:
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 medium zucchini (diced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 cup green beans (trimmed and cut)
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup fresh spinach or kale (chopped)
- 1/4 cup fresh parsley (chopped)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
- Add carrots and celery and cook for another 5 minutes. Stir in zucchini, bell peppers, and green beans, cooking for 3–4 minutes until slightly tender.
- Add diced tomatoes, vegetable broth, thyme, oregano, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until vegetables are cooked through.
- Stir in spinach or kale and cook until wilted, about 2 minutes. Remove from heat and garnish with fresh parsley before serving.
Notes
- Feel free to swap or add seasonal vegetables like summer squash, corn, or peas.
- For added protein, stir in cooked beans or lentils near the end of cooking.
- Serve with crusty bread or over cooked grains for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Soup/Stew
- Method: Stovetop
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
