Description
A hearty and comforting veggie stew packed with fresh vegetables and aromatic herbs, perfect for warming your soul on a chilly day. This easy-to-make stew combines a variety of garden-fresh ingredients simmered slowly to develop rich flavors, making it a nutritious and satisfying meal for the whole family.
Ingredients
Scale
Vegetables
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
Liquids & Canned Goods
- 2 tablespoons olive oil
- 1 can diced tomatoes (about 14.5 ounces)
- 4 cups vegetable broth
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté base vegetables: Add the chopped onion, sliced carrots, and chopped celery to the pot. Cook them until they soften, approximately 5-7 minutes, stirring occasionally to avoid burning.
- Add remaining vegetables: Stir in the minced garlic, diced zucchini, and chopped bell pepper. Cook for an additional 5 minutes, allowing the garlic to become fragrant and the peppers and zucchini to start softening.
- Add liquids and herbs: Pour in the canned diced tomatoes along with their juices and the vegetable broth. Sprinkle in the dried thyme and dried basil, stirring to combine all the ingredients evenly.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Let the stew simmer uncovered for 30 minutes, allowing the flavors to meld and the vegetables to become tender.
- Season and serve: Taste the stew and add salt and pepper as needed. Serve the stew hot for a comforting and nutritious meal.
Notes
- For extra protein, consider adding cooked beans or lentils during the simmering step.
- This stew can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Feel free to swap in seasonal vegetables or whatever you have on hand to customize the stew.
- Serve with crusty bread or over cooked rice for a more filling meal.
- To reduce sodium, use low-sodium vegetable broth and adjust the added salt accordingly.
