Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup green beans, chopped
- 1 cup peas (fresh or frozen)
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, then sauté until the onion becomes translucent.
- Stir in the sliced carrots, diced potatoes, chopped green beans, peas, and diced bell pepper.
- Pour in the vegetable broth along with the tomato paste and soy sauce.
- Season with the dried thyme, dried rosemary, salt, and pepper, then stir well.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
- Taste and adjust the seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker stew, mash some of the potatoes or stir in a cornstarch slurry. You can also add chopped kale or grains like quinoa for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegan, Gluten-Free