Description
A warm and comforting hearty vegan stew loaded with vegetables, beans, and savory herbs, perfect for a filling and nutritious meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 cup chopped kale or spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic, carrots, and celery; sauté for another 5 minutes.
- Stir in potatoes, zucchini, and green beans; cook for 3 minutes.
- Add diced tomatoes, chickpeas, kidney beans, and tomato paste; stir to combine.
- Pour in vegetable broth and add thyme, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.
- Stir in kale or spinach and cook for an additional 5 minutes.
- Remove bay leaf and adjust seasoning if needed before serving.
Notes
- Feel free to swap out vegetables with what you have on hand.
- For added richness, add a splash of coconut milk before serving.
- This stew tastes even better the next day.