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Description
A filling and flavorful vegetarian stew, perfect for a cold day.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups vegetable broth
- 1 lb potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup green cabbage, chopped
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, thyme, and rosemary and cook for 1 minute more.
- Pour in vegetable broth and add potatoes and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add cabbage and cook until tender, about 10 minutes.
- Stir in frozen peas and cook until heated through, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker stew, mash some of the potatoes against the side of the pot.
- Add other vegetables such as parsnips, turnips, or mushrooms.
- Serve with crusty bread for dipping.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg