Vegetable-Loaded Potato Stew recipe

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Ingredients

3 ½ cups vegetable broth
3 cups (1-inch) potato chunks
1 teaspoon salt, or to taste
1 teaspoon dried oregano, or to taste
1 teaspoon dried parsley, or to taste
1 teaspoon dried cilantro, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup finely chopped red bell pepper
¼ cup finely chopped white onion
¼ cup finely chopped leek
¼ cup finely chopped carrot
¼ cup finely chopped celery
4 garlic cloves, minced

Nutrition Info

137.7 calories
carbohydrate: 29.5 g
cholesterol: : -
fat: 0.7 g
fiber: 4.6 g
protein: 4 g
saturatedFat: 0.1 g
servingSize: -
sodium: 1005.8 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil, cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery, simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.

Recipe Yield

4 servings

Recipe Note

Vegan potato stew loaded with vegetables that goes great with corn bread. Keeps well in the refrigerator for 3 days.

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