Loaded Vegetable stew recipe
A warm bowl of vegetable stew is the kind of comfort food that makes cold weather feel a little more inviting.
Ingredients
- 2 medium potatoes (peeled and diced)
- 1 medium zucchini (diced)
- 3 cloves garlic (Minced)
- ½ teaspoon garlic powder (optional see note 2)
- 1 bell pepper (chopped)
- 1 medium onion (diced)
- 1 Tablespoon oil (for sautéing)
- 15 oz crushed tomatoes
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning
Instructions
- Heat the oil in a Dutch oven over medium heat. Add onion, garlic, and Sauté for 2 minutes until softened.
- Stir in the potatoes, bell peppers, zucchini and season with salt, pepper, paprika, and Italian seasoning. Cook for another 3–4 minutes, stirring occasionally.
- Pour in the crushed tomatoes mix to combine. Bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, or until the potatoes are tender.
- Taste and adjust seasoning before serving. Serve hot.
Notes
- Consistency: The crushed tomatoes provide enough liquid for a thick stew. If you prefer it more soupy, add ½–1 cup vegetable broth or water.
- Garlic: if you aren't a fan of garlic, feel free to leave out the garlic powder.
- Seasoning swap: You can replace Italian seasoning with ½ teaspoon coriander.
- Make it heartier: Stir in a can of chickpeas, kidney beans, or lentils for extra protein.
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. The texture of vegetables may change and soften slightly, but the stew will still taste delicious.
Nutrition
Calories: 233kcalCarbohydrates: 46gProtein: 8gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1435mgPotassium: 1778mgFiber: 9gSugar: 17gVitamin A: 2681IUVitamin C: 95mgCalcium: 80mgIron: 5mg
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