Green Bean, Potato and Zucchini Stew
12 portions
30mThis is one of my favorite stews and it just happens to be vegetarian! I love how the potatoes soak up all the tomato flavor and the broth becomes super flavorful with all the hearty vegetables.
What you will need
3 Tbsp Olive Oil
1 Onion
1/2 tsp Black Pepper
1/2 tsp Salt
12 oz Green Beans
2 Zucchini
2 lbs Russet Potatoes
1 bunch Italian Parsley
28 oz canned Diced Tomatoes
1 quart Vegetable Broth
(Nutritional facts 97 calories, 1.36 g fat, 18.11 g carbohydrates, 3.57 g protein, 0 mg cholesterol, 221 mg sodium)How to cook
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2
Gather and portion ingredients. Wash parsley and vegetables.
3
Cut the onion in half and peel keeping the root end intact. Make a few cuts into the onion with the knife parallel to the cutting board. Then slice into strips and dice.
4
Cut the ends off of the zucchini and cut in half. Cut into quarters lengthwise and chop.
5
Cut the ends off of the green beans and then chop into about 1 inch lengths.
6
Wash and peel the potatoes.
7
Chop the potatoes into about 1/4 inch cubes.
8
Pull the parsley leaves from the stems.
9
Finely chop the parsley.
10
Add olive oil and onion to a large soup pot over medium-high heat.
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Season with the salt and pepper and saute for a few minutes until the onion starts to brown.
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Add the potato chunks, zucchini, and green beans to the pot.
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Add the chopped parsley, diced tomatoes, and broth to the pot as well.
14
Stir everything together and top with a lid. Bring to a simmer and let cook for about 15-20 minutes or until the potatoes are cooked through. Add more broth, salt, and pepper to taste as needed!
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