Green Bean, Potato and Zucchini Stew

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 26 days ago, viewed by 32 , 0 Comments
yield12 portionstotal time30m

This 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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Gather and portion ingredients. Wash parsley and vegetables.

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 into the onion with the knife parallel to the cutting board. Then slice into strips and dice.

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.

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ise and chop.

Cut the ends off of the zucchini and cut in half. Cut into quarters lengthwise and chop.

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.

Cut the ends off of the green beans and then chop into about 1 inch lengths.

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Wash and peel the potatoes.

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Chop the potatoes into about 1/4 inch cubes.

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Pull the parsley leaves from the stems.

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Finely chop the parsley.

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Add olive oil and onion to a large soup pot over medium-high heat.

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 starts to brown.

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.

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 for about 15-20 minutes or until the potatoes are cooked through. Add more broth, salt, and pepper to taste as needed!

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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