Description
A hearty vegetable stew perfect for any season.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 3 carrots, sliced
- 2 parsnips, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup celery, diced
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté until translucent, about 3-4 minutes.
- Incorporate the diced potatoes, carrots, and parsnips. Cook for another 5 minutes, stirring occasionally.
- Add the vegetable broth along with the tomato paste. Stir to combine.
- Sprinkle in the thyme, rosemary, salt, and pepper. Mix well.
- Bring the stew to a boil. Once boiling, reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
- Five minutes before finishing, stir in the green beans. Allow to cook until bright green and tender.
- Taste the stew and adjust seasonings if necessary.
- Once ready, serve hot, garnished with fresh parsley if desired.
Notes
- Feel free to substitute any vegetables you have on hand.
- This stew can be made a day in advance and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg