Name: Vegetable-Loaded Potato Stew recipe
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

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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

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.

Alternatives to this recipe

Vegetable-Loaded Potato Stew