Veggie Stew
A delicious blend of fresh vegetables packed with nutrients and flavor, perfect for warming you from the inside out.
Ingredients
Base Ingredients
- 2 tablespoons olive oil Or substitute with coconut oil or avocado oil.
- 1 medium onion, chopped Add sweetness and flavor to the stew.
- 2 medium carrots, sliced Provides natural sweetness.
- 2 stalks celery, chopped Adds crunch and flavor.
- 3 cloves garlic, minced Enhances the overall flavor.
- 1 medium zucchini, diced Adds moisture and nutrients.
- 1 medium bell pepper, chopped Adds color and sweetness.
- 1 can diced tomatoes Use canned for convenience.
- 4 cups vegetable broth Choose low-sodium for a healthier option.
Seasoning
- 1 teaspoon dried thyme Enhances flavor.
- 1 teaspoon dried basil Enhances flavor.
- to taste Salt and pepper Adjust for preference.
Instructions
Preparation
- Start by washing and chopping all your vegetables: onion, carrots, celery, zucchini, and bell pepper.
Cooking the Base
- Heat the olive oil in a large pot over medium heat.
- Once hot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until tender.
Adding Flavors
- Stir in the minced garlic, diced zucchini, and chopped bell pepper. Cook for another 5 minutes.
Combining Ingredients
- Add the can of diced tomatoes and the vegetable broth to the pot. Stir well.
Seasoning and Simmering
- Sprinkle in the dried thyme and basil, and add salt and pepper to taste.
- Bring to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
Final Adjustments
- After simmering, taste and adjust seasoning if necessary. If you prefer a thicker stew, let it simmer a bit longer.
Serving
- Serve hot in bowls and add a sprinkle of fresh herbs for garnish, if desired.
Notes
Store leftovers in airtight containers for up to 4 days in the refrigerator or freeze for longer storage.