Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup green beans, chopped
- 1 cup peas (fresh or frozen)
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add chopped onion and minced garlic, sauté for about 5 minutes until translucent.
- Stir in sliced carrots and diced potatoes, cook for another 5 minutes.
- Add green beans, peas, and bell pepper, mixing well.
- Pour in vegetable broth, then add tomato paste, soy sauce, thyme, and rosemary. Stir to combine.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 30–40 minutes, stirring occasionally, until vegetables are tender.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Adjust seasoning based on taste preferences.
- Use fresh or frozen vegetables as available.
- This stew tastes even better the next day as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian