Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing vegetables.
- 1 large onion, diced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 large bell pepper, chopped
- 1 can diced tomatoes (15 oz) Canned for convenience.
- 4 cups vegetable broth For the liquid base.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper For seasoning.
Method
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften.
- Stir in the minced garlic and cook for an additional minute.
- Add the zucchini and bell pepper, and cook for another 5 minutes.
- Pour in the diced tomatoes and vegetable broth.
- Add the dried thyme and oregano.
- Bring the mixture to a boil, then reduce heat and let it simmer for 25-30 minutes.
- Season with salt and pepper to taste before serving.
Serving
- Serve the stew hot in bowls.
- Optional: Add a scoop of cooked rice or quinoa for extra heartiness.
- A sprinkle of fresh parsley or grated cheese on top adds color and flavor.
- It pairs well with crusty bread for dipping!
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 700mgFiber: 6gSugar: 5g
Notes
Feel free to swap in your favorite vegetables. For a spicy kick, add a pinch of red pepper flakes when cooking. Make sure to taste the stew before serving and adjust the seasoning as needed. You can add beans or lentils to make the stew even heartier.
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