Here’s a hearty and flavorful vegetable stew recipe that’s healthy, comforting, and easy to make. It’s perfect for warming up any day!
Ingredients (Serves 4–6)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 potato, diced
- 1 cup green beans, chopped
- 1 can (14 oz / 400 g) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup cooked beans (chickpeas, kidney, or white beans) for extra protein
- Fresh parsley for garnish
Instructions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic; sauté 3–5 minutes until fragrant and slightly soft.
2. Add the Vegetables
- Add carrots, celery, bell pepper, and potato.
- Cook for another 5 minutes, stirring occasionally.
3. Add Liquids and Seasoning
- Pour in the diced tomatoes (with juice) and vegetable broth.
- Add thyme, rosemary, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
4. Add Quick-Cooking Veggies
- Add zucchini, green beans, and beans if using.
- Simmer for another 10–15 minutes until all vegetables are tender.
5. Adjust Flavor and Serve
- Taste and adjust salt and pepper.
- Remove the bay leaf.
- Serve hot with crusty bread or over rice/quinoa.
- Garnish with fresh parsley.
💡 Tips for Extra Flavor:
- Roast root vegetables first for a deeper, caramelized taste.
- Add a splash of balsamic vinegar or a squeeze of lemon juice at the end to brighten the flavors.
- Use seasonal vegetables to make it more vibrant and nutrient-rich.
If you want, I can make a “5-ingredient quick vegetable stew” version that’s super fast but still tasty—perfect for weeknights.
Do you want me to do that?