Description
Savor the richness of the Irish countryside with this Vegetarian Stew, combining tender vegetables in a comforting broth that warms the soul. Perfect for chilly evenings!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced into rounds
- 3 ribs of celery, sliced
- 4 cups vegetable broth
- 4 medium potatoes, peeled and cubed
- 1 small turnip, peeled and cubed
- 1⁄2 head of cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 can (14 oz) cannellini beans, rinsed and drained
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the sliced carrots and celery, cooking for another 3 minutes to slightly soften them.
4. Pour the vegetable broth into the pot and add the cubed potatoes, turnip, and cabbage. Stir to combine.
5. Add the diced tomatoes along with their juice. Stir in the thyme, rosemary, and bay leaves.
6. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30-40 minutes, or until the vegetables are tender.
7. If using, stir in the cannellini beans and allow them to heat through, about 5 minutes.
8. Season the stew with salt and pepper to taste. Remove the bay leaves before serving.
9. Garnish with freshly chopped parsley and serve hot.
Notes
This stew is perfect for a hearty, warming meal, especially in colder months.
You can substitute parsnips for turnips for a slightly different taste and texture.
For a richer flavor, add a splash of apple cider vinegar or a tablespoon of soy sauce before serving.
This recipe can easily be adapted to include more of your favorite vegetables like green beans or leeks.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.