Easy One-Pot Vegetable Stew
This hearty vegetable stew is packed with flavor and nutrients and come together on the stove top in under 30 minutes.
Servings: 4
Calories: 164kcal
Ingredients
- 1 medium yellow onion peeled and chopped
- 3 cloves garlic ,minced
- 1 tablespoon olive oil
- 2 medium potatoes peeled and chopped
- 1 medium zucchini chopped
- 1 medium bell pepper (red, yellow or green) cored and finely chopped
- 14 ounces chopped canned tomatoes
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon granulated garlic
- ½ teaspoon coriander
- fresh chopped herbs (parsley, basil or dill) optional, for garnish
Instructions
- In a large sauce pan or Dutch oven , saute the chopped onion and garlic in olive oil for 3 -5 minutes on medium heat or until they soften. Stir the onions so they are not sticking to the bottom of the pot. Place chopped potatoes, zucchini, and bell peppers in the pot.
- Add canned tomatoes, salt and spices. Mix everything thoroughly. You can pour in 4-5 tablespoons of water to make it extra saucy, however, the vegetables will give off enough liquid when cooked down. Turn heat to high until mixture comes to a boil making sure to stir often.
- Cover and reduce heat to low. Cook the vegetables for about 20 minutes, stirring occasionally and making sure some of the liquid remains at the bottom of the saucepan. Add additional tablespoons of water if needed.
- Garnish with fresh herbs before serving, if desired.
Nutrition
Calories: 164kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 446mg | Potassium: 892mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1273IU | Vitamin C: 80mg | Calcium: 68mg | Iron: 2mg