Hearty Vegetable Stew

local_grocery_store Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, cubed
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 can canned diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• to taste salt
• to taste black pepper
• for garnish fresh parsley, chopped

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat.
2. 2.Add the onion and garlic, and sauté until fragrant.
3. 3.Add the carrots, celery, potatoes, bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.Pour in the diced tomatoes and vegetable broth. Stir in the dried thyme and rosemary. Season with salt and black pepper to taste.
5. 5.Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the vegetables are tender.
6. 6.Serve the vegetable stew hot, garnished with fresh parsley.
7. 7.Enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize the vegetables in this stew based on your preferences or what you have on hand.
• chevron_rightServe the stew with crusty bread for a complete meal.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.