Summer Vegetable Stew

Active time: 15 minutes • Total time: 1 hour, 15 minutes

Posted on Aug 13, 2019 by Betsy McCann
Tags: recipes broth vegetarian


  • 2 onions, finely chopped
  • olive oil
  • 3 cloves garlic, minced
  • 1 lb green beans, destringed
  • 2 carrots, grated
  • 8 tomatoes, coarsely chopped, or 1 29-oz can diced tomatoes
  • 1 T coriander seeds, crushed
  • 1" ginger, minced
  • 1 t smoked paprika
  • 1/2 t salt
  • 1/2 C chicken broth or TC Farm soup base (or vegetable broth if you're keeping the dish vegetarian)
  • small bunch parsley


  1. Liberally coat the bottom of a stockpot with the oil and slowly fry the onions till they're soft.
  2. Add everything else (but reserve a bit of parsley for garnish), mix, cover, and simmer for 1 hour. Taste and add more salt if desired.
  3. Serve over couscous or rice with parsley sprinkled on top .

Comments (0)

 Add a Comment

Add a Comment

Allowed tags: <b><i><br>Add a new comment:

Featured Posts

Recent Posts