Description
A heartwarming dish that combines textured veggies with a robust broth, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup green beans, chopped
- 1 cup peas (fresh or frozen)
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Gather and chop all your vegetables for a smooth cooking experience.
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, cooking for about 5 minutes or until the onions become translucent.
- Stir in the sliced carrots and diced potatoes, cooking for an additional 5 minutes.
- Mix in the green beans, peas, and bell pepper, stirring everything well.
- Pour in the vegetable broth, adding tomato paste, soy sauce, thyme, and rosemary. Stir until combined.
- Raise the heat to high and bring the stew to a boil. Once it’s boiling, reduce the heat to low and cover the pot.
- Let the stew simmer for 30-40 minutes, stirring occasionally until all vegetables are tender.
- Add salt and pepper according to your preference; taste as you go!
- Once cooked, remove from heat, garnish with fresh parsley, and serve warm.
Notes
This stew can be frozen for up to 3 months. To achieve a thicker stew, consider blending a portion of it before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 530mg
- Fat: 6g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg