Description
A comforting bowl of Irish vegetarian stew filled with tender vegetables and a silky broth, perfect for chilly evenings and gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced (about 1.5 cups)
- 2 medium potatoes, diced (about 3 cups)
- 1 cup green beans, trimmed and chopped
- 1 cup peas (fresh or frozen)
- 1 bell pepper, diced (any color)
- 4 cups vegetable broth (low-sodium recommended)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce (use low-sodium to control salt)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium-high heat.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onions are translucent and fragrant.
- Stir in sliced carrots and diced potatoes. Cook for an additional 5 minutes, stirring occasionally to coat with oil and to begin browning slightly.
- Add the green beans, peas, and bell pepper to the pot, stirring well to combine.
- Pour in the vegetable broth and add tomato paste, soy sauce, thyme, and rosemary. Mix thoroughly, scraping any browned bits from the bottom of the pot for extra flavor.
- Bring the stew to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 30–40 minutes, stirring occasionally, until the vegetables are tender.
- Add salt and pepper according to your preference, then garnish with fresh parsley and serve warm.
Notes
For a thicker stew, mash some potatoes against the pot side to thicken. Adjust sodium by using low-sodium broth and soy sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg