Vegetable Stew

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 20 minutes

食材

2 tablespoons olive oil

1 onion (chopped)

2 (8-ounce) packages baby bella mushrooms (sliced)

3 carrots (sliced)

3 celery stalks (sliced)

3 garlic cloves (minced)

2 tablespoons fresh thyme (chopped)

1 teaspoon salt

1 teaspoon black pepper

¼ cup all-purpose flour

1 tablespoon tomato paste

1 (14.5 ounce) can fire roasted diced tomatoes

4 cups low sodium vegetable broth

3 medium yukon gold potatoes (cut into 1-inch pieces, about 1 ½ pounds)

Parsley (chopped, for serving, optional)

步驟

In a large Dutch oven or heavy bottomed pot, add olive oil and set over medium heat. Add the onion and mushrooms and cook for 10 to 12 minutes, or until the onion is golden brown and the mushrooms have released most of their moisture.

Add the carrots, celery, garlic and thyme and cook for 5 to 7 minutes, or until the carrots and celery start to soften. Season with salt and pepper.

Add tomato paste, stirring with a wooden spoon to evenly incorporate. Cook for about 1 minute, then add flour, stirring to evenly coat the vegetables. Cook for 1 to 2 minutes more.

Add diced tomatoes and vegetable broth and bring to a boil. Once boiling, add potatoes and reduce heat to simmer. Cook for 30 to 40 minutes, or until the potatoes are tender and the stew has thickened.

Garnish with chopped fresh parsley (if using) before serving.

營養

• 卡路里: 196 kcal
• 總脂肪: 5 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 4 g
• 鈉: 548 mg
• 總碳水化合物: 34 g
• 膳食纖維: 5 g
• 總糖: 7 g
• 蛋白質: 6 g