Name: Vegetable Stew
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Cuisine: New American
Ingredients: 2 tbsp olive oil; 8 oz button or cremini mushrooms, sliced; 1 medium onion, diced; 2 medium carrots, peeled and diced; 2 celery ribs, diced; 3 garlic cloves, minced; 2 tbsp tomato paste; 3 tbsp all-purpose flour; 4 cup(s) low-sodium vegetable broth or stock, plus more if needed; 2 cup(s) diced red or Yukon gold potatoes; 2 cup(s) chopped green cabbage; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 2 tbsp soy sauce; 1 cup(s) frozen peas; salt and pepper, to taste; finely chopped parsley, for garnish

Ingredients

Servings:

2 tbsp

olive oil

8 oz

button or cremini mushrooms, sliced

medium onion, diced

medium carrots, peeled and diced

celery ribs, diced

garlic cloves, minced

2 tbsp

tomato paste

3 tbsp

all-purpose flour

4 cup(s)

low-sodium vegetable broth or stock, plus more if needed

2 cup(s)

diced red or Yukon gold potatoes

2 cup(s)

chopped green cabbage

1/2 tsp

dried rosemary

1/2 tsp

dried thyme

2 tbsp

soy sauce

1 cup(s)

frozen peas

salt and pepper, to taste

finely chopped parsley, for garnish

Directions 8 steps | 75 Minutes

Step 1

Measure and prep all ingredients. In a large heavy-bottomed pot or a Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the sliced mushrooms and cook until tender, about 3-5 minutes.

Step 2

Add the diced onions, carrots and celery. Cook until softened, about 5 minutes.

Step 3

Add the minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until slightly darkened, about 1 minute.

Step 4

Add the all-purpose flour and stir until well combined, cook until the flour is slightly toasted, about 1-2 minutes.

Step 5

Stir in the low-sodium vegetable broth or stock, diced potatoes, green cabbage, dried rosemary, dried thyme and soy sauce. Bring to a boil and reduce the heat to a simmer.