Description
A comforting Irish vegetarian stew made with root vegetables, tender potatoes, and a flavorful herb-scented broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced (Yukon Gold or Russet)
- 1 cup green beans, trimmed and chopped
- 1 cup peas (fresh or frozen)
- 1 bell pepper, diced
- 4 cups vegetable broth (low-sodium recommended)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium-high heat.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onions are translucent.
- Stir in the sliced carrots and diced potatoes. Cook for an additional 5 minutes.
- Add the green beans, peas, and diced bell pepper, stirring well to combine.
- Pour in 4 cups vegetable broth and add 1 tablespoon tomato paste, 1 tablespoon soy sauce, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Stir thoroughly.
- Bring the stew to a gentle boil, then reduce the heat to low.
- Cover the pot and let it simmer for 30–40 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and freshly ground pepper. Garnish with chopped fresh parsley and serve warm.
Notes
Consider using low-sodium broth and soy sauce for less sodium. Customize by swapping vegetables or adding lentils for extra protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 750mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4.5g
- Cholesterol: 0mg