Quick hearty stew full of veggies, herbs and comforting flavor. Serve as a side or over your favorite whole grain such as polenta or brown rice.
Veggie Stew
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 black 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.
You might also like...
Plant Part Salad
Plant Part Salad
Kids learn the parts of a plant and how to make a tasty salad with this recipe.
Prepare:
15 to 20 minutes
Makes:
12 cups
Refried Beans
Refried Beans
Make your own flavorful and satisfying refried beans at home with this 15-minute recipe.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
1 cup
Sautéed Beet Greens
Sautéed Beet Greens
These sautéed beet greens are made with tangy lemon juice and a dash of red pepper flakes.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 Servings
Prepare:
5 to 10 minutes
Cook:
45 to 60 minutes
Makes:
4 Servings
Perfect Hard-Cooked Eggs
Perfect Hard-Cooked Eggs
Make the perfect hard-cooked eggs with this recipe. Keep coked eggs on hand for salads, sandwiches or eating alone as a protein-rich snack.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
1 Servings
Prepare:
5 minutes
Cook:
6 to 8 minutes
Makes:
4 muffin halves
Comments
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!