Description
A comforting, hearty one-pot vegetable stew made with wholesome vegetables and pantry staples. It’s warming, nourishing, and perfect for feeding hungry souls quickly with minimal cleanup.
Ingredients
2 tablespoons olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 bell pepper, diced
1 zucchini, sliced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
1 cup frozen peas
1 cup potatoes, peeled and chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery and cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, bell pepper, and zucchini and cook for another 3 minutes.
- Add the diced tomatoes, vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Add the chopped potatoes and frozen peas and cook for another 10 minutes, until the potatoes are tender.
- Taste and adjust seasoning as needed.
- Serve hot.
Notes
Add beans or lentils for extra protein.
Use seasonal vegetables to customize the stew.
Simmer longer for a thicker consistency.
Great for meal prep as flavors deepen over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
