Lots a Veggies Stew
Bursting with vibrant flavors and wholesome goodness, Lots a Veggies Stew is the ultimate cozy dish for veggie lovers! This hearty, plant-based stew features an abundance of colorful vegetables like zucchini, sweet potatoes, kale, and red bell pepper, simmered in a fragrant blend of cumin, thyme, and paprika for an irresistible aroma. Protein-packed cannellini beans and a savory vegetable broth make it both nourishing and satisfying. Ready in just an hour, this one-pot wonder is perfect for meal prepping or feeding a crowd, offering six generous servings of warmth and nutrition. Serve it piping hot with a sprinkle of fresh parsley for a delightful touch. Perfect for vegetarians, vegans, or anyone seeking a comforting bowl of goodness, this veggie-loaded stew is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 3 stalks celery stalks, chopped
- 2 medium zucchini, diced
- 1 large sweet potato, peeled and cubed
- 1 large red bell pepper, diced
- 1 14-ounce can canned diced tomatoes
- 5 cups vegetable broth
- 4 cups kale, stems removed and chopped
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots, chopped celery, diced zucchini, cubed sweet potato, and diced red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the canned diced tomatoes and their juice, vegetable broth, bay leaf, dried thyme, ground cumin, paprika, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer for 20 minutes, or until the sweet potato cubes are tender.
Add the chopped kale and rinsed cannellini beans to the pot. Stir well and let the stew simmer for an additional 10 minutes.
Remove the bay leaf, taste, and adjust seasoning if needed.
Ladle the stew into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.8 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
