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Mixed Veggies Stew
1h
6 servings
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This hearty and nutritious Mixed Veggies Stew is a comforting vegan dish that combines a colorful array of vegetables in a flavorful, tomato-based broth. Packed with vitamins, minerals, and fiber, this satisfying stew is perfect for cozy meals and can be served with crusty bread or over rice for a complete and wholesome dining experience.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
6 g
Allergen Content
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Ingredients
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Steps
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Prepare the vegetables
Peel and cut the potatoes into 1-inch cubes. Peel and slice the carrots. Slice the celery stalks. Cut the zucchini into half-moons. Remove the seeds and dice the bell pepper. Peel and finely chop the onion. Peel and mince the garlic cloves.
Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add vegetables and seasonings
Add the potato cubes, sliced carrots, celery, zucchini, and diced bell pepper to the pot. Stir in the thyme, rosemary, salt, and black pepper.
Add tomatoes and broth
Add the canned tomatoes with their juice and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
Simmer and serve
Reduce heat to low, cover the pot, and simmer for 30-35 minutes or until the vegetables are tender. Taste and adjust the seasoning if needed. Roughly chop the parsley leaves. Serve the Mixed Veggies Stew hot, garnished with chopped parsley.
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