Vegetable Stew

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 20 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 196 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 548 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 6 g