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Vegetable Stew
Ingredients
2 tablespoons
olive oil
1
onion chopped
2 (8-ounce) packages
baby bella mushrooms sliced
3
carrots sliced
3
celery stalks sliced
3
garlic cloves minced
2 tablespoons
fresh thyme chopped
1 teaspoon
salt
1 teaspoon
black pepper
1/4 cup
all-purpose flour
1 tablespoon
tomato paste
1 (14.5 ounce) can
fire roasted diced tomatoes
4 cups
low sodium vegetable broth
3 medium
yukon gold potatoes cut into 1-inch pieces (about 1 ½ pounds)
Parsley chopped
for serving (optional)
Instructions
1
Add the carrots, celery, garlic and thyme and cook for 5 to 7 minutes, or until the carrots and celery start to soften. Season with salt and pepper.
2
Add tomato paste, stirring with a wooden spoon to evenly incorporate. Cook for about 1 minute, then add flour, stirring to evenly coat the vegetables. Cook for 1 to 2 minutes more.
3
Add diced tomatoes and vegetable broth and bring to a boil. Once boiling, add potatoes and reduce heat to simmer. Cook for 30 to 40 minutes, or until the potatoes are tender and the stew has thickened.
4
Garnish with chopped fresh parsley (if using) before serving.
Notes
Nutrition Facts
(per serving)
Calories:
165 calories
Servings:
6 servings
Carbohydrates:
26 g
Fat:
6 g
Fiber:
4 g
Protein:
4 g
Sugar:
2 g
Meal Effort
Preparation:
0 minutes
Cook:
55 minutes
Total:
55 minutes