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.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
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
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
Directions
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:
Slow Cooker Beef Bourguignon
Classic Beef Stroganoff
Pumpkin, Red Onion and Apple Galette
