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Slow Simmer Garden Stew

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 Tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 3 medium carrots sliced
  • 2 ribs celery diced
  • 3 medium Yukon gold potatoes cubed
  • 1 medium zucchini diced (swap: yellow squash)
  • 1 cup green beans trimmed and halved
  • 1 can diced tomatoes 14.5 oz
  • 4 cups vegetable broth swap: chicken broth
  • 1 1/2 tsp fine sea salt divided
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 1/2 cups cooked beans kidney, cannellini, or chickpeas
  • 2 Tbsp tomato paste
  • 1 Tbsp balsamic vinegar
  • 1 cup corn kernels optional
  • 1/4 cup fresh parsley chopped, for garnish

Instructions
 

  • Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery and sauté 5 minutes until softened. Stir in the garlic, potatoes, zucchini, and green beans and cook 3 minutes more.
  • Add the diced tomatoes, broth, tomato paste, salt, pepper, oregano, basil, and bay leaf. Stir well. If using meat, brown it first in the pot, then add with the broth.
  • Bring to a boil, then reduce the heat to low and simmer gently 1 hour, stirring occasionally.
  • Stir in the beans and balsamic vinegar. Simmer 15-20 minutes more, until all the vegetables are tender and the flavors meld.
  • Remove the bay leaf, adjust the seasoning, and garnish with fresh parsley before serving.