Ingredients
Scale
- 2 medium potatoes, diced
- 2 carrots, sliced
- 1 onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup green beans, trimmed and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs for garnish (optional)
Instructions
- Wash and prepare the vegetables by scrubbing the potatoes, slicing the carrots, and chopping the onions.
- Heat olive oil in a large pot over medium heat. Add onions and carrots, sautéing until the onions are translucent.
- Add diced potatoes and pour in the broth. Bring to a gentle boil and let simmer to meld the flavors.
- After 20-30 minutes, add green beans, minced garlic, thyme, and basil. Season with salt and pepper, simmering for another 10 minutes.
Notes
- Serve hot in rustic bowls with crusty bread or side salad for an elevated meal.
- This stew can be refrigerated for up to 4 days or frozen for 3 months.
- Customize with your favorite vegetables for a personal touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg