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...
Black-Eyed Pea Salad
Black-Eyed Pea Salad
You’ll love the fresh flavors, textures and versatility of this salad that features black-eyed peas.
Prepare:
20 minutes
Makes:
6 cups
Cauliflower Salad
Cauliflower Salad
Tender veggies with a creamy dressing make a perfect side dish. Great for summer BBQs!
Prepare:
20 minutes
Makes:
5 Cups
Creamy Potato Leek Soup
Creamy Potato Leek Soup
A tasty soup that is creamy, garlicky and comforting. Ready in one hour!
Prepare:
30 minutes
Cook:
30 minutes
Makes:
8 Cups
Tuna Salad with Cucumber
Tuna Salad with Cucumber
Bright and crunchy salad that is ready in about 15 minutes.
Prepare:
15 minutes
Makes:
5 cups
Pomegranate Vinaigrette
Pomegranate Vinaigrette
Dress your winter greens and roasted vegetables with this fresh and colorful dressing.
Prepare:
10 minutes
Makes:
3/4 cup
Bell Pepper Salad
Bell Pepper Salad
This 4-ingredient salad is crunchy, tangy and colorful! The perfect addition to any meal.
Prepare:
5 minutes
Makes:
6 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!