Description

This Potato Stew is a delightful mix of hearty vegetables and spices, offering a comforting taste that’s perfect for quick dinners. With simple prep and wholesome ingredients, it’s the ultimate healthy meal for food lovers!

Ingredients

Scale

1 tablespoon olive oil
1 large onion (any color)
3 garlic cloves, minced or pressed
3 medium-sized carrots, diced
2 celery ribs, diced
1 ½ lb (675 grams) potatoes, diced (approx 1 inch cubes)
½ tsp dried rosemary
½ tsp italian herbs
¼ tsp dried thyme
1 tablespoon soy sauce
1 tablespoon dijon mustard
1 tablespoon tomato paste
½ – ¾ teaspoon fine salt, or according to taste
⅛ teaspoon black pepper, plus more to serve
3 cups (720 ml) low-sodium vegetable broth or water
1 cup frozen peas
2 tablespoon chopped fresh parsley, to serve (optional)

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Instructions

Heat the olive oil in a large pot or Dutch oven. Add the diced onion and minced garlic, sauté over medium heat for about 5 minutes until translucent.
Add the diced carrots and celery, tossing until combined.
Stir in the remaining ingredients (except for the peas), bring to a boil, then reduce heat and cover. Let it simmer for about 20-25 minutes, stirring occasionally.
When the potatoes are tender, stir in the frozen peas and cook for an additional 3 minutes. Turn off the heat, taste, and adjust seasoning as needed.
For a thicker broth, scoop out 1-2 cups of broth with potatoes, blend it, return to the pot, and stir to combine. An immersion blender can also be used to partially blend the stew.
Serve the potato stew with freshly ground black pepper, a drizzle of extra-virgin olive oil, and freshly chopped parsley. Enjoy!

Notes

Feel free to adjust the vegetable broth according to your preference for a richer or lighter flavor.
This stew can be stored in the refrigerator for up to 3 days and can be frozen for future meals.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 4g
Sodium: 500mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg