Inspired Vegetable Stew

Stews have been enjoyed by various cultures around the world for centuries. They are a great way to use up seasonal vegetables and create a hearty and nutritious meal.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Inspired Vegetable Stew

Cooking Method: Stovetop Cuisine: International Courses: Lunch, Main Dish, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 medium Onion
• 3 clove Garlic
• 2 medium Carrot
• 2 medium Potato
• 1 large Bell pepper
• 1 medium Zucchini
• 2 large Tomato
• 4 cup Vegetable broth
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, and cook until softened.
3. Add the carrots, potatoes, bell pepper, zucchini, and tomatoes. Cook for 5 minutes.
4. Stir in the cumin, paprika, salt, and black pepper.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes.
7. Remove from heat and let it rest for 10 minutes.
8. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.