12 Vegetable Stew
A hearty vegetable stew packed with fresh flavors like tomatoes, zucchini, and mushrooms, perfect for vegans or anyone craving a nutritious, comforting meal.
Ingredients
- 3 to 4 medium tomatoes or 1 can whole tomatoes ⓘ
- 2 carrots, sliced ⓘ
- 2 medium potatoes, peeled and quartered ⓘ
- 1 green zucchini, sliced ⓘ
- 1 medium eggplant, peeled and sliced
- 1 medium onion, sliced or chopped ⓘ
- 2 stalks celery, sliced ⓘ
- 1/2 cup fresh dill weed ⓘ
- 1/2 pint mushrooms, halved or whole
- 1/3 medium head cabbage, sliced
- 1/2 head garlic, sliced ⓘ
- 1/2 cup black olives ⓘ
- 1/4 cup olive oil ⓘ
- 1 tablespoon tomato paste, dissolved in a little hot water
- 4 to 5 cups water ⓘ
- Salt and pepper to taste ⓘ
Instructions
- In a large pot, sauté onion and garlic in olive oil over medium heat until the onion is clear.
- Add dill weed and stir for about 1 minute. Then add the dissolved tomato paste and stir to combine.
- Add water to the pot and bring to a simmer.
- Add all the vegetables: tomatoes, carrots, potatoes, zucchini, eggplant, cabbage, celery, and mushrooms.
- Season with salt and pepper to taste.
- Cover and cook until the vegetables are tender, about 20-30 minutes.
Nutrition & Diet Analysis (per serving)
635
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).