Description
This hearty vegetable stew is the perfect cozy fall dinner, packed with seasonal flavors and warming spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 potatoes, diced
- 1 sweet potato, diced
- 2 cups butternut squash, cubed
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 can (15 oz) diced tomatoes
- 2 cups kale, chopped
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the carrots, potatoes, sweet potato, butternut squash, and bell pepper. Cook for about 5-7 minutes, stirring occasionally.
- Pour in the vegetable broth and add the dried thyme, rosemary, paprika, salt, and pepper. Stir well to combine.
- Bring the stew to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Stir in the canned diced tomatoes and chopped kale. Cook for an additional 5 minutes until the kale is wilted.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add any other seasonal vegetables you have on hand.
- This stew can be made ahead of time and tastes even better the next day.
- Serve with crusty bread for a complete meal.
Nutrition
- Calories: 220
- Sugar: 6
- Sodium: 400
- Fat: 7
- Carbohydrates: 35
- Fiber: 8
- Protein: 4
- Cholesterol: 0
Keywords: cozy fall recipes dinner, vegetable stew, autumn recipes, healthy dinner, vegan stew