Description
A delightful Summer Vegetable Stew that’s bursting with the flavors of fresh seasonal veggies and aromatic herbs. This vegan and gluten-free stew is a perfect way to enjoy the bounties of summer in a comforting and healthy dish.
Ingredients
Scale
Vegetable Stew:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 medium tomatoes, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Heat the Olive Oil: In a large pot over medium heat, heat the olive oil. Add the onion and garlic, and cook until softened, about 3 minutes.
- Sauté Vegetables: Stir in the carrots, celery, and bell pepper. Sauté for another 5 minutes.
- Add Remaining Veggies: Add the zucchini, yellow squash, tomatoes, and green beans. Cook for 3 minutes to release flavors.
- Season and Simmer: Pour in the vegetable broth, add thyme, basil, bay leaf, salt, and pepper. Bring to a boil, then simmer uncovered for 25-30 minutes until vegetables are tender.
- Finish and Serve: Remove the bay leaf. Garnish with fresh parsley before serving.
Notes
- This stew is versatile; consider adding corn, potatoes, or eggplant for more texture.
- For added protein, include canned chickpeas or white beans.
- Pair with crusty bread or serve over rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 145
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
