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Hearty Vegetable Potato Stew

A comforting stew packed with tender potatoes, crisp carrots, and fresh green beans, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium potatoes, diced
  • 2 carrots, sliced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 cup green beans, chopped
  • 2 cloves garlic, minced
Liquids
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14.5 oz) Include juice
Seasonings
  • 1 teaspoon dried thyme
  • to taste Salt Essential for enhancing flavors
  • to taste Pepper Essential for enhancing flavors

Method
 

Preparation
  1. Wash your vegetables thoroughly. Dice the potatoes, slice the carrots, chop the onion and celery, and mince the garlic.
Cooking Base
  1. In a large pot over medium heat, add a splash of olive oil. Once warm, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the veggies start to soften and the onions turn translucent.
  2. Stir in the minced garlic and dried thyme. Cook for an additional minute.
Combine and Simmer
  1. Add the diced potatoes, vegetable broth, and canned tomatoes (including juice) to the pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
  2. Toss in the chopped green beans, stir well, and let simmer for an additional 5 minutes. Season with salt and pepper to taste.
Serving
  1. Ladle the stew into bowls and garnish with fresh parsley if desired. Enjoy!

Notes

Feel free to swap out the vegetables based on what you have on hand! Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.