Description
A hearty and healthy Summer Vegetable Stew packed with fresh vegetables simmered in a flavorful broth, perfect for a light yet satisfying meal.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 carrots, sliced
- 2 zucchinis, diced
Liquids & Canned Goods
- 1 can diced tomatoes (14.5 oz)
- 1 cup vegetable broth
Seasonings & Oils
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Heat Oil and Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes.
- Add Carrots: Stir in sliced carrots and cook for 2-3 minutes until they begin to soften.
- Add Peppers and Zucchini: Add diced zucchinis, red bell pepper, and yellow bell pepper. Stir well to combine all the vegetables.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their juices and vegetable broth. Season with dried thyme, salt, and pepper. Stir everything thoroughly to mix the flavors.
- Simmer the Stew: Bring the stew to a gentle simmer. Cook uncovered for 15-20 minutes until all the vegetables are tender and the flavors meld together perfectly.
- Adjust Seasoning: Taste the stew and adjust salt and pepper if needed to suit your preference.
- Serve: Ladle the hot stew into bowls and optionally garnish with fresh herbs such as parsley or basil for extra freshness and color.
Notes
- For added protein, consider stirring in cooked beans or lentils during the simmering step.
- This stew freezes well; store in airtight containers for up to 3 months.
- Use fresh herbs for garnishing to enhance the flavor just before serving.
- If you prefer a thicker stew, mash some of the vegetables gently with a spoon during the last few minutes of cooking.
