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...
Herb Flavored Water
Herb Flavored Water
Create your own herb-flavored water recipe for refreshing hydration.
Prepare:
5 minutes
Makes:
4 cups
Slow Cooker Beans
Slow Cooker Beans
Making beans in the slow cooker is easy and can save you money. Season them the way you like and make enough to freeze for more easy meals.
Prepare:
5 minutes + 6 hours soaking
Cook:
4 to 6 hours
Makes:
6 cups
Frozen Fruit Yogurt
Frozen Fruit Yogurt
A kid-approved, 3-ingredient treat that only takes a few minutes to make and uses your favorite fruit.
Prepare:
5 minutes
Makes:
3 ½ cups
Asparagus Mushroom Melt
Asparagus Mushroom Melt
English muffins topped with fresh veggies and cheese make this a flavorful appetizer, snack or meal.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
8 muffin halves
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
Salsa Roja
Salsa Roja
This fresh and spicy red salsa can be used with a variety of dishes including tacos and enchiladas and for dipping most anything.
Prepare:
10 minutes
Cook:
25 minutes
Makes:
1 ½ cups
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!