Vegetable Stew Recipe

Name: Vegetable Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: about 8 cups
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 1 large potato, peeled and cubed; 1 zucchini, diced; 1 red bell pepper, diced; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; Salt and pepper to taste

American · Main course · 55 min total

Vegetable Stew recipe videos

A hearty and comforting vegetable stew packed with seasonal vegetables and aromatic herbs, perfect for a cozy dinner.

15
min prep

40
min cook

6
servings

160
kcal/serving

Ingredients

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large potato, peeled and cubed
1 zucchini, diced
1 red bell pepper, diced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
Add garlic, carrots, and celery; cook for another 3 minutes.
Stir in potato, zucchini, bell pepper, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
Remove bay leaf. Season with salt and pepper to taste. Serve hot.

Tips

For a thicker stew, mash some of the potatoes against the side of the pot before serving.
Add a cup of cooked beans or lentils for extra protein.
Store leftovers in the refrigerator for up to 4 days.

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