This quick and easy one-pot vegetable stew is perfect for an easy dinner that the whole family will love! It comes together in about an hour and is loaded with vitamins and minerals. Have we mentioned that it is vegetarian? This stew is a great option not only if you are vegetarian, but also if you are trying to cut back on meat. Try it!
Preparation: 15 minutes + soaking time
Cooking: 45 minutes
- 2 medium onions, chopped
- 3 large carrots, sliced
- 3 celery sticks with leaves, roughly sliced
- 300 g champignons
- 3 large cloves garlic, finely chopped
- 3 large potatoes, roughly diced
- 1 cup tomato puree
- 2 cups green peas
- 5 cups filtered water
- 1 tsp homemade dry seasoning
- 1 tsp Himalayan salt
- 1 tsp ground paprika
- ½ tsp ground black pepper
- 2 tsp fresh rosemary, finely chopped
- ½ cup fresh parsley, finely chopped
- 2 tbs extra virgin olive oil
Peel the vegetables and soak them in a baking soda solution for 15 minutes, rinse and dry.
Heat the olive oil in a medium pot over medium-high heat. Add onions, carrots, and celery, and cook, stirring frequently, for about 10 minutes, adding water as needed.
Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
Add the 5 cups of filtered water, potatoes, tomato puree, paprika, Himalayan salt and dry seasoning, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 minutes, stirring occasionally, or until the carrots and potatoes are tender.
Add the peas and cook for 10 minutes more.
Place 2 cups of stew (broth and vegetables) into a blender, and briefly blend. Stir the mixture back into the pot to thicken the stew. Stir in the parsley.
*Serve with a fresh seasonal salad.
Try this Vegetable Stew and don’t forget to share the recipe with your friends!
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.