Hearty Winter Vegetable Stew
● 2 Tbsp olive oil
● 1 large onion, diced
● 2 carrots, sliced
● 1 stalk of celery, sliced
● 1 bell pepper, diced
● 1 zucchini, diced
● 4 red potatoes, cubed
● 4 cloves of garlic, minced
● 1 Tbsp chili powder
● 1 tsp cumin
● 1 tsp ground coriander
● 1 tsp paprika
● Salt and pepper, to taste
● 2 cups red kidney beans, cooked
● 2 large tomatoes, diced
● 1 cup low sodium vegetable broth
● 1 cup chopped greens (spinach, kale, chard, etc.)
- In a large stock pot, heat the olive oil over medium-high heat. Add the onion and sauté until softened (approximately 5 minutes). Add the carrots, celery, and bell pepper and cook for an additional 3 minutes.
- Next, add the zucchini, potatoes, and garlic to the pot, mixing well with the other vegetables. Season the veggies with the chili powder, cumin, coriander, paprika, salt, and pepper.
- Add the red kidney beans, tomatoes, and vegetable broth to the mixture. Because this is a stew, you don’t need a lot of liquid, but you can always add more if needed.
- Bring the liquid to a boil and then reduce to a simmer at medium-low heat. Add the cup of chopped greens to the pot and stir to mix. These greens can vary depending on your preferences; feel free to experiment and discover which ones you like best.
- Cover and cook the stew for 30 minutes or until the potatoes are tender enough to be cut with a fork. Taste the stew for any last minute spice adjustments and serve.