Hearty Spring Vegetable Stew
A nourishing and vibrant stew packed with fresh spring vegetables, perfect for a wholesome meal.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (2) medium carrots, sliced
- (2) medium potatoes, diced
- (1) zucchini, diced
- (1) bell pepper, chopped
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (4 cups) vegetable broth
- (1 teaspoon) dried thyme
- (1 teaspoon) dried basil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) frozen peas
- (1 tablespoon) lemon juice
- (2 tablespoons) fresh parsley, chopped
Instructions
- 1
Heat 2 tablespoons olive oil in a large pot over medium heat.
- 2
Add 1 medium onion, diced, and sauté for 5 minutes until translucent.
- 3
Stir in 2 cloves garlic, minced, and cook for another minute until fragrant.
- 4
Add 2 medium carrots, sliced, and 2 medium potatoes, diced, to the pot; cook for 5 minutes, stirring occasionally.
- 5
Mix in 1 zucchini, diced, and 1 bell pepper, chopped, and cook for another 3 minutes.
- 6
Add 1 cup green beans, trimmed and cut into 1-inch pieces, and stir well.
- 7
Pour in 4 cups vegetable broth and bring to a boil.
- 8
Add 1 teaspoon dried thyme, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; reduce heat to low and simmer for 30 minutes.
- 9
Stir in 1 cup frozen peas and cook for an additional 5 minutes.
- 10
Remove from heat and stir in 1 tablespoon lemon juice and 2 tablespoons fresh parsley, chopped.
- 11
Serve hot.
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