Ingredients:
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 potatoes, chopped
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
- Add the carrots and celery and continue to cook for another 5 minutes, stirring occasionally.
- Add the potatoes, green beans, corn, diced tomatoes, vegetable broth, thyme, and rosemary. Stir well.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes until the vegetables are tender and the flavors have melded together.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Happiness in a giant pot
In my opinion, there’s nothing better than a hearty and savory vegetable stew. As a lover of gardening, I’ve been inspired to create this recipe as I’ve been harvesting fresh vegetables from my own garden. The flavors are amazing and the textures are chunky and satisfying.
The great thing about stews is that they are so versatile. You can use any vegetables you have on hand and adjust the seasoning to your liking. I particularly enjoy using herbs like thyme and rosemary to add depth to the flavor.
This recipe is also perfect for meal prep. You can make a big batch and have leftovers for the week. It’s a great way to ensure that you’re getting your daily dose of vegetables and it’s filling enough to keep you satisfied.
Although this is entirely my opinion, mashed potatoes and white rice both make great sides/additions to this dish. Personally, I like to put one or the other at the bottom of my bowl and then ladle stew on top. Turns stew into an entire meal!
~Denny
Ideas to go with your Stew!
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