Description
A hearty veggie stew packed with nutritious vegetables.
Ingredients
Scale
- 2 cups diced carrots
- 2 cups chopped potatoes
- 1 cup sliced celery
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup green beans, trimmed
- 1 cup corn kernels
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic; sauté until soft.
- Add carrots, celery, and potatoes; cook for 5 minutes.
- Stir in diced tomatoes, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add green beans and corn; cook for another 10 minutes.
- Adjust seasoning to taste and serve hot.
Notes
- You can add any seasonal vegetables.
- Store leftovers in an airtight container in the fridge.
- This stew freezes well for future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: veggie stew, vegetable recipe, healthy stew