Ingredients
Scale
- 2 tablespoons Olive oil
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 3 Carrots (diced)
- 2 Potatoes (diced)
- 1 Bell pepper (chopped)
- 1 Zucchini (chopped)
- 1 can (14 oz) Diced tomatoes (canned)
- 4 cups Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- Salt and pepper to taste
- 1 cup Green beans (trimmed)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions and minced garlic, and sauté until the onions are translucent, stirring occasionally.
- Add the diced carrots and potatoes, cooking for another 5 minutes, allowing them to soften slightly.
- Stir in the chopped bell pepper, zucchini, and trimmed green beans.
- Next, add the canned diced tomatoes, vegetable broth, dried thyme, dried oregano, salt, and pepper. Mix well.
- Bring the stew to a boil, then reduce the heat and let it simmer for about 25-30 minutes until the vegetables are tender.
- Adjust the seasoning to taste and serve warm.
Notes
Use fresh vegetables for the best flavor and texture. Store any leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg