Description
This Wholesome Vegetable Stew is a hearty, flavorful, and nutritious vegan dish packed with seasonal vegetables simmered in a savory broth. Perfect as a comforting main course, it combines fresh ingredients like zucchini, bell peppers, green beans, and potatoes with aromatic herbs and spices for a satisfying meal that’s both gluten-free and vegan-friendly.
Ingredients
Scale
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red bell pepper, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1 cup potatoes, diced
- 1/2 cup corn kernels, fresh or frozen
Liquids & Canned Goods
- 1 can (14 ounces) diced tomatoes
- 3 cups vegetable broth
Seasonings & Herbs
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil and sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 to 4 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add and soften vegetables: Add the sliced carrots, diced potatoes, zucchini, yellow squash, bell pepper, and green beans. Cook while stirring for 5 minutes to slightly soften the vegetables.
- Add liquids and seasonings: Pour in the diced tomatoes and vegetable broth. Add dried thyme, oregano, smoked paprika, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
- Simmer the stew: Reduce the heat to low, cover the pot, and simmer for 20 minutes until the vegetables are tender and flavors meld.
- Finish cooking with corn: Stir in the corn kernels and cook for another 5 minutes to heat through.
- Adjust seasoning and garnish: Taste the stew and adjust the seasoning if needed. Sprinkle with chopped fresh parsley before serving.
Notes
- This vegetable stew is very flexible and can be adapted with seasonal vegetables such as eggplant, spinach, or peas.
- It tastes even better the next day after the flavors have blended.
- Serve with crusty bread or rice for a complete and filling meal.
