Description
A hearty and comforting stew perfect for chilly evenings, made with gluten-free ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup green beans, trimmed
- 1 cup corn (fresh or frozen)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Stir in the carrots, celery, and bell pepper; cook for about 5 minutes.
- Add the zucchini, diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the green beans and corn; cook for an additional 10 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
- Feel free to add your favorite vegetables.
- This stew can be made ahead and stored in the refrigerator for up to 3 days.
- For a spicier version, add red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg