Vegan Stew Loaded with Veggies
This hearty Vegan Stew Loaded with Veggies brings comfort food to your table. Every spoonful delivers nutrition and warmth.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups
- Can opener
Ingredients
- 2 cups vegetable broth
- 1 can diced tomatoes
- 2 carrots chopped
- 2 potatoes cubed
- 1 onion diced
- 2 celery stalks sliced
- 1 cup green beans
- 1 can kidney beans
- 2 garlic cloves minced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat oil in large pot over medium heat.
- Add onion and garlic, cook for 3 minutes.
- Add carrots, celery, and potatoes to pot.
- Cook vegetables for 5 minutes, stirring occasionally.
- Pour in vegetable broth and diced tomatoes.
- Add kidney beans and green beans now.
- Season with thyme, salt, and pepper.
- Bring mixture to a boiling point.
- Reduce heat and simmer for 25 minutes.
- Stir occasionally to prevent sticking.
- Taste and adjust seasoning if needed.
Notes
- Cut vegetables into similar sizes for even cooking
- Don't overcook vegetables to maintain nutritional value
- Add leafy greens in the last 5 minutes
- Use low-sodium broth to control salt content
- Freeze leftovers in individual portions for convenience