Hearty Stewed Vegetables

Simmer your way to comfort with this "Hearty Stewed Vegetables" recipe, a soul-warming medley of vibrant flavors and nourishing ingredients perfect for any season. Packed with wholesome veggies like carrots, potatoes, zucchini, and red bell pepper, this one-pot dish is simmered to perfection in a fragrant blend of vegetable broth, canned tomatoes, and aromatic herbs like thyme and oregano. Quick to prepare with just 15 minutes of chopping, this savory, plant-based stew is ready in under an hour, making it an easy go-to for weeknight dinners or meatless meal prep. Garnish with fresh parsley for an herby finish, and enjoy it as a satisfying vegetarian main or a hearty side dish that pairs wonderfully with crusty bread. Healthy, comforting, and brimming with garden-fresh flavors, this vegetable stew will quickly become your favorite crowd-pleasing recipe!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 2 carrots
• 2 celery stalks
• 2 medium potatoes
• 1 red bell pepper
• 1 medium zucchini
• 15 ounces canned diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Begin by preparing all the vegetables. Dice the onion and mince the garlic. Peel and slice the carrots, and chop the celery into pieces. Peel and cube the potatoes. Dice the red bell pepper, and slice the zucchini into half-moons.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion and minced garlic to the pot, sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

Step 4

Stir in the carrots and celery, and cook for another 5 minutes, stirring occasionally.

Step 5

Add the cubed potatoes, red bell pepper, and zucchini to the pot. Stir well to combine the vegetables.

Step 6

Pour in the canned diced tomatoes along with their juices, followed by the vegetable broth.

Step 7

Stir in the dried thyme, dried oregano, and add the bay leaf. Season with salt and black pepper.

Step 8

Bring the mixture to a simmer, then reduce the heat to low.

Step 9

Cover the pot and let the vegetables stew gently for about 25-30 minutes, or until the vegetables are tender and the flavors meld together.

Step 10

Remove and discard the bay leaf.

Step 11

Taste and adjust seasoning with additional salt and pepper if necessary.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve warm as a comforting side dish or a hearty vegetarian main course.

Nutrition Facts

Serving size	2520 grams (2520.0g)

Amount per serving	% Daily Value*
Calories	1432

Total Fat 51.60g	66%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 9.50g
Cholesterol 9mg	3%
Sodium 7246mg	315%
Total Carbohydrate 215.30g	78%
Dietary Fiber 41.80g	149%
Total Sugars 64.70g
Protein 38.20g	76%

Vitamin D 0IU	0%
Calcium 523mg	40%
Iron 15mg	83%
Potassium 6413mg	136%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 10.3%

Carbs: 58.3%