Vegetable Stew

This Vegetable Stew is a warm, hearty dish that's perfect for a chilly fall evening dinner.

I grew up eating all types of stews.  They were a simple, inexpensive way to create a meal that could last for a few days.  The sweet potato and garbanzo beans in this vegetable stew make a filling dish.   It's even better the second day, so take it to work with you for lunch.

What you'll need:

Ingredients:

• 2 teaspoons olive oil
• 1 large sweet potato, cut into cubes
• 1 medium yellow onion, cut up
• 1 zucchini cut into cubes
• 1 small green bell pepper cut into cubes
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 (14 1/2- ounce) can diced tomatoes
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 3/4 cup low-sodium vegetable broth
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

Equipment:

• Cutting board
• Knife
• Dutch oven

Disclosure:  Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.  An Appetizing Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites.

Favorites:

Ironwood Gourmet 28217 Large End Grain Prep Station, Acacia Wood

I have gone back and forth between BPA Free plastic cutting board and wood.  I use both.  I have a large board that I use for the live show since it covers a lot of surface area for shooting the food.  I prefer a wooden board for everyday use.

Shun DM0706 Classic 8-Inch Chef's Knife

This is currently my favorite knife to use.  It's lightweight and easy to handle.  The 8-inch size makes it versatile to use for dicing, slicing, chopping, mincing and more.

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Caribbean

I have had my Le Creuset dutch oven since my daughter was five years old (she's 22 now).  This is one of the best investments I've ever made for my kitchen.  I use it multiple times a week.  If you take care of it, it will last you a long time.

Vegetable Stew

Course: Main Course

Cuisine: American

Keyword: easy stew recipe, healthy weeknight meal, Vegetarian stew

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 200 kcal

Author: Lisa Marie Todd

This Vegetable Stew is a warm, hearty dish that's perfect for a chilly fall evening dinner.

Print

Ingredients

• 2  teaspoons  olive oil
• 1   large sweet potato cut into cubes
• 1   medium yellow onion cut up
• 1   zucchini cut into cubes
• 1   small green bell pepper cut into cubes
• 1 1/2  teaspoons  curry powder
• 1  teaspoon  Ground cumin
• 14 1/2 ounce can diced tomatoes
• 15 ounce can garbanzo beans rinsed and drained 
• 3/4  cup  low-sodium vegetable broth
• 1/2  teaspoon  Kosher salt
• 1/2  teaspoon  freshly ground black pepper

Instructions

1. Heat oil in a 5 1/2 quart dutch oven or large pot. Add sweet potato, onion, zucchini and green pepper. Cook for 10 minutes until tender. Add curry powder and cumin. Cook 1 minute.
2. Add tomatoes with their juice, broth and garbanzo beans. Add salt and pepper.
3. Bring to a boil then reduce heat to medium-low.
4. Cover and simmer for 10 minutes until vegetables are tender. Serve immediately.

Nutrition Facts

Vegetable Stew

Amount Per Serving

Calories 200 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 785mg34%

Potassium 726mg21%

Carbohydrates 33g11%

Fiber 9g38%

Sugar 7g8%

Protein 8g16%

Vitamin A 5085IU102%

Vitamin C 45.3mg55%

Calcium 119mg12%

Iron 4.3mg24%

* Percent Daily Values are based on a 2000 calorie diet.