End of Summer Veggie Stew
Make the most of those late-harvested garden veggies and transition into Autumn with this healthy, easy, delicious veggie stew. It's gluten and dairy free and vegan to boot! We love warming up with this on a chilly evening and it makes a great not-sad desk lunch the day after prepping. This recipe makes 8-10 servings.
10 minutes
30 minutes
End of Summer Veggie Stew
2 quarts vegetable stock (we like Kitchen Basics brand for this recipe)
4 tablespoons olive oil, divided
1 large white or yellow onion, chopped
4 Yukon Gold potatoes, cut into 2" pieces
3-4 tomatoes, chopped
2 medium zucchini, sliced into 1/2" rounds
4 cloves garlic, minced
4 carrots, sliced
2 ribs celery, sliced
2 teaspoons tomato paste
Salt and pepper, to taste
Heat 2 tablespoons oil in a large Dutch oven to medium-high. Add onion and cook until onion becomes fragrant and translucent, about 5 minutes. Add garlic and tomato paste; cook for 1 more minute. Add stock, potatoes, celery and carrots; bring to a boil, reduce to a simmer and cook for 20 minutes or until potatoes are fork-tender. Add zucchini and cook for 3 more minutes. Stir in remaining olive oil. Season with salt and pepper and serve warm.
Looking for inspiration? Try these recipes:
Summer Veggie and Avocado Salad
Summer Veggie and Avocado Salad
Italian Stuffed Chicken Breasts
Italian Stuffed Chicken Breasts
Grilled Summer Veggies with Goat Cheese and Pesto
Grilled Summer Veggies with Goat Cheese and Pesto