Seasonal Vegetable Stew

Share

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 potatoes, diced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 cup green beans, trimmed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sauté until onion is translucent.
3. Stir in the carrots and potatoes, cook for about 5 minutes.
4. Add zucchini, bell pepper, and green beans, cooking for another 5 minutes.
5. Pour in the vegetable broth and diced tomatoes, then add thyme, basil, salt, and pepper.
6. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until vegetables are tender.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.