Spanish Stew with Vegetables and Olives
Warm, hearty, and bursting with Mediterranean flavors, this Spanish Stew with Vegetables and Olives is a comforting one-pot dish that's perfect for cozy dinners or meal prep. Packed with wholesome ingredients like bell peppers, carrots, zucchini, and tender potatoes, it’s gently simmered in a rich broth infused with smoky paprika, earthy cumin, and tangy kalamata olives for a bold yet balanced taste. This vegan-friendly recipe is ready in just 1 hour, making it a convenient option for busy weeknights. Serve it with crusty bread or over rice for a complete, satisfying meal. Perfect for those looking for an easy, flavorful vegetable stew to warm their soul!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 medium carrots
- 3 medium potatoes
- 1 medium zucchini
- 1 14-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 cup kalamata olives
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Finely dice the onion and mince the garlic. Chop the bell peppers, carrots, potatoes, and zucchini into bite-sized pieces.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 4-5 minutes until soft and translucent. Add the garlic and cook for an additional minute until fragrant.
Stir in the smoked paprika, ground cumin, and dried oregano. Cook for 1 minute to toast the spices.
Add the chopped bell peppers, carrots, and potatoes to the pot. Cook for 5 minutes, stirring frequently.
Pour in the canned diced tomatoes (with their juices) and vegetable broth. Add the bay leaf and bring the mixture to a boil.
Reduce the heat to low and simmer the stew, covered, for 20 minutes or until the vegetables are tender.
Stir in the zucchini and kalamata olives. Season with salt and pepper to taste. Continue to simmer for another 10 minutes.
Remove the bay leaf and adjust the seasoning if needed.
Garnish the stew with freshly chopped parsley before serving. Serve warm with crusty bread or over rice if desired.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8582 mg | 373% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 68.0 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 7572 mg | 161% | |
*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.
