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–+ servings
hearty vegetarian vegetable stew

Vegetarian Stew

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion diced
  • 2 clove garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 red bell pepper chopped
  • 2 medium potatoes diced
  • 1 zucchini sliced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 can (15 oz) diced tomatoes
  • 4 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent.
  • Stir in minced garlic and cook for 1 minute.
  • Add carrots, celery, red bell pepper, and cook for 5 minutes.
  • Add diced potatoes, zucchini, and green beans, stirring to combine.
  • Pour in the diced tomatoes and vegetable broth.
  • Stir in thyme, oregano, and bay leaf.
  • Bring the stew to a boil, then reduce heat to low and cover the pot.
  • Simmer for 30 minutes until vegetables are tender.
  • Season with salt and pepper to taste.
  • Remove the bay leaf and discard.
  • Let the stew rest for 10 minutes before serving.
  • Garnish with fresh parsley and serve hot.

Notes

For a richer flavor, consider adding a splash of balsamic vinegar or a pinch of smoked paprika during the cooking process. This stew can be stored in an airtight container in the refrigerator for up to three days, and it often tastes even better the next day as the flavors continue to meld.
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