Description
A hearty and comforting vegetable stew packed with the rich flavors of fall. This recipe is perfect for a cozy dinner and is entirely vegetarian.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 2 medium potatoes, diced
- 1 medium butternut squash, peeled and cubed
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
- Stir in the carrots, potatoes, and butternut squash. Cook for an additional 5 minutes.
- Add the green beans, diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil.
- Reduce the heat to low and let simmer for 30-40 minutes, or until all vegetables are tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
- Feel free to add any of your favorite seasonal vegetables.
- This stew can be made ahead of time and tastes even better the next day!
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 4
- Cholesterol: 0
Keywords: fall recipes dinner, vegetable stew, hearty stew, autumn dinner recipes, comfort food, vegetarian stew