Vegetable-Loaded Potato Stew

4.3

(6)

5 Reviews

7 Photos

Vegan potato stew loaded with vegetables that goes great with corn bread. Keeps well in the refrigerator for 3 days.

Submitted by MartyRiv

Published on March 9, 2020

7

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

3 ½ cups vegetable broth
3 cups (1-inch) potato chunks
1 teaspoon salt, or to taste
1 teaspoon dried oregano, or to taste
1 teaspoon dried parsley, or to taste
1 teaspoon dried cilantro, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup finely chopped red bell pepper
¼ cup finely chopped white onion
¼ cup finely chopped leek
¼ cup finely chopped carrot
¼ cup finely chopped celery
4 garlic cloves, minced

Directions

Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.

Nutrition Facts (per serving)

138	Calories
1g	Fat
30g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 138
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 1006mg	44%
Total Carbohydrate 30g	11%
Dietary Fiber 5g	16%
Total Sugars 5g
Protein 4g	8%
Vitamin C 39mg	43%
Calcium 60mg	5%
Iron 2mg	11%
Potassium 612mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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