Description
This easy, hearty vegetable stew is ready in only 30 minutes and cooks in 1 pot on the stove. It's loaded with a satisfying mix of vegetables (potatoes, carrots, mushrooms & more) and can also be customized to use your favorites. This recipe is naturally vegan (it's all vegetables, no meat).
Ingredients
Scale
- 5 medium carrots (thinly sliced)
- 1 large yellow onion (diced)
- 8 ounces baby bella mushrooms (thinly sliced)
- 3 cloves garlic (minced)
- 3 tablespoons tomato paste
- ¼ cup flour ((all purpose flour or any variety) )
- 1 ½ teaspoons Italian seasoning
- 4 cups vegetable broth
- 5 gold potatoes (unpeeled & diced (about 1 - 1.5 pounds))
- 1 ½ cups frozen peas
- Salt & pepper (to taste)
Instructions
- Add ¼ cup of broth to a large pot over medium high heat. Add the carrots, onion, and mushrooms and cook, stirring frequently, for 4 - 5 minutes, until the onions are translucent. Add the garlic and cook for 1 minute more.
- Stir in the tomato paste followed by the flour and Italian seasoning.
- Add the potatoes and vegetable broth to the pot. Stir to combine.
- Bring the pot to a boil over high heat, reduce the heat to medium and simmer, uncovered, for 15 minutes, until the potatoes are cooked. Stir frequently and scrape the bottom of the pot. Add additional broth (or water) if you prefer a thinner stew or if you find that your stew is sticking to the pot.
- Add the peas and cook for 5 minutes more. Season with salt and pepper to taste.
- Enjoy! Serve warm with croutons or a side of crusty bread.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian Inspired
Nutrition
- Calories: 258
- Sugar: 12.6
- Sodium: 873
- Fat: 2.2
- Saturated Fat: 0.5
- Carbohydrates: 48.1
- Fiber: 9.7
- Protein: 12.6
- Cholesterol: 1
Keywords: one pot, soup, vegetable