Veggie Stew

Name: Veggie Stew
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 8 cups
Ingredients: 1 Tablespoon vegetable oil½ cup diced onion (½ medium onion)2 stalks celery; chopped2 carrots; sliced in 2” sticks1 can (15 ounces) diced tomatoes; with juice1 medium potato; diced1 zucchini (sliced ¼-inch thick)2 Tablespoons minced parsley1 cup low-sodium broth (any type)½ teaspoon salt¼ teaspoon pepper

Quick hearty stew packed with veggies, herbs and comforting flavor.

Bowl of soup with a medley of vegetables.

Prep time: 15 minutes
Cook time: 30 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil

½ cup diced onion (½ medium onion)

2 stalks celery, chopped

2 carrots, sliced in 2” sticks

1 can (15 ounces) diced tomatoes, with juice

1 medium potato, diced

1 zucchini (sliced ¼-inch thick)

2 Tablespoons minced parsley

1 cup low-sodium broth (any type)

½ teaspoon salt

¼ teaspoon pepper

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a large skillet or saucepan, heat oil on medium heat.
Add onion and celery and sauté until soft.
Add the rest of the vegetables, broth, salt and pepper.
Cover and simmer slowly for 30 minutes or until carrots and potatoes are tender.
Refrigerate leftovers within 2 hours.

Notes

If stew gets too dry, add more broth or water.
No broth? Use 1 cup water and 1 teaspoon bouillon granules or 1 cube bouillon.
Use any vegetables you have on hand, such as bell pepper, greens, sweet potato or winter squash and cut the pieces into similar sizes for even cooking.

Comments

Submitted by Erin Maidlow on Tue, 12/12/2017 - 11:01

I made this Veggie Stew recipe with my 6th grade classes this week. We wanted to use produce from their school garden, so we used carrots, fennel, and kale. We left out the celery for fennel and just added the kale. It was really tasty! We had an adult suggest adding sausage to make it more of a meal, but I love that it's vegeterian. Thumbs up for this one!