This hearty vegetable stew is the perfect dish to warm you up on cool evenings. Packed with a variety of fresh vegetables and delicately seasoned with savory herbs, this stew is both nutritious and delicious. It's a one-pot meal that's easy to prepare, making it an excellent choice for both weeknight dinners and lazy weekend meals. The slow simmer allows the flavors to meld together, resulting in a comforting and aromatic dish that everyone will love.
Ingredients:- 2 tablespoons olive oil- 1 large onion, chopped- 3 cloves garlic, minced- 3 carrots, peeled and sliced- 2 celery stalks, sliced- 2 potatoes, peeled and diced- 1 zucchini, diced- 1 bell pepper, chopped- 1 cup green beans, chopped- 4 cups vegetable broth- 1 (14.5-ounce) can diced tomatoes- 1 teaspoon dried thyme- 1 teaspoon dried rosemary- 1 bay leaf- Salt and pepper, to taste- 1 cup frozen peas- 1/4 cup chopped fresh parsley
Instructions:1. **Heat the Olive Oil:** In a large pot or Dutch oven, heat the olive oil over medium heat.2. **SautΓ© the Aromatics:** Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and sautΓ© for another minute until fragrant.3. **Add Vegetables:** Stir in the carrots, celery, potatoes, zucchini, bell pepper, and green beans. Cook for about 5-7 minutes, stirring occasionally.4. **Pour in the Broth and Tomatoes:** Add the vegetable broth, diced tomatoes (with their juice), dried thyme, dried rosemary, and bay leaf. Stir to combine.5. **Simmer:** Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the vegetables are tender.6. **Season:** Season with salt and pepper to taste. Remove the bay leaf from the stew.7. **Add Final Touches:** Stir in the frozen peas and cook for an additional 5 minutes.8. **Garnish:** Finally, stir in the chopped fresh parsley just before serving.
Serving Suggestions:This vegetable stew is delicious on its own, but you can also serve it with crusty bread or over rice for a more filling meal. Enjoy!
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