Recipe Vegetable Stew Hearty Vegetable Stew

Are you looking for a delicious and healthy dinner recipe to impress your family and friends? Look no further than these two amazing vegetable stew recipes! Bursting with flavor and packed full of nutritious vegetables, these stews are sure to please even the pickiest of eaters. First up, we have a hearty and warming Vegetable Stew. Perfect for chilly nights, this stew is packed full of carrots, celery, onions, and potatoes, making it the ultimate comfort food. To begin, gather your ingredients and tools: Ingredients: - 2 tablespoons of oil - 2 onions, diced - 3 carrots, chopped - 3 celery stalks, chopped - 4 potatoes, cubed - 2 cups vegetable broth - 1 can of diced tomatoes - 2 teaspoons of dried thyme - Salt and Pepper, to taste Tools: - Large pot with lid - Wooden spoon or spatula - Cutting board - Knife To start, heat the oil in a large pot over medium heat. Add the onions, carrots, and celery and cook until the vegetables are tender, about 10 minutes. Add the potatoes, vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir well to combine. Bring the stew to a boil, then reduce the heat to low and cover with a lid. Simmer for 20-25 minutes, or until the potatoes are fork-tender. Taste the stew and adjust the seasoning as needed. Next, we have the Mediterranean Vegetable Stew with Beans. This stew is bursting with flavor thanks to the addition of beans, garlic, and Mediterranean herbs like oregano and basil. Plus, it's packed full of nutritious veggies like eggplant and zucchini. Gather your tools and ingredients: Ingredients: - 2 tablespoons of olive oil - 1 onion, diced - 2 garlic cloves, minced - 1 eggplant, cubed - 1 zucchini, cubed - 1 red bell pepper, chopped - 2 teaspoons of dried oregano - 1 teaspoon of dried basil - 1 can of cannellini beans, drained and rinsed - 1 can of diced tomatoes - Salt and Pepper, to taste Tools: - Large pot with lid - Wooden spoon or spatula - Cutting board - Knife To start, heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is tender, about 5 minutes. Add the eggplant, zucchini, and red bell pepper. Cook for another 10 minutes, or until the vegetables are tender. Add the oregano, basil, cannellini beans, diced tomatoes, salt, and pepper. Stir well to combine. Bring the stew to a boil, then reduce the heat to low and cover with a lid. Simmer for 20-25 minutes, or until the vegetables are tender. Taste the stew and adjust the seasoning as needed. Serve both stews hot, with a big slice of crusty bread on the side. These hearty and healthy stews are perfect for a cold winter night, and are sure to warm you up from the inside out. Don't forget to save any leftovers – they'll taste even better the next day!