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Mixed Veggies Stew

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1h

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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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1
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.

2
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.

3
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.

4
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.

5
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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