Vegetable stew is a hearty and versatile dish that's perfect for a comforting meal. You can customize it with your favorite vegetables and seasonings. Here’s a basic recipe to get you started:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 2 cups potatoes, peeled and diced (any variety)
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 can (14.5 oz) diced tomatoes (or 2 cups fresh tomatoes, chopped)
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups spinach or kale, chopped (optional)
- 1 cup frozen peas (optional)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions:
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Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
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Add Vegetables: Add the carrots, celery, bell pepper, and potatoes. Cook for about 5 minutes, stirring occasionally.
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Combine Ingredients: Stir in the zucchini, green beans, diced tomatoes, and vegetable broth. Add the bay leaf, thyme, oregano, salt, and pepper.
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Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the vegetables are tender.
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Add Greens: If using spinach or kale, stir it in about 5 minutes before the stew is done cooking. Add the frozen peas if using, and cook for an additional 5 minutes.
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Finish and Serve: Remove the bay leaf. Stir in the lemon juice if desired for added brightness. Taste and adjust seasoning with more salt and pepper if needed.
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Serve: Ladle the stew into bowls and serve warm. It pairs wonderfully with crusty bread or a side salad.
Feel free to adapt this recipe based on the vegetables you have available or your personal preferences. Enjoy your hearty and nutritious vegetable stew!
