Name: Victory Garden Vegetable Stew (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 Onion-chopped; 2 Carrots-chopped; 2 Celery stalks-chopped; 1 lb Potatoes-diced; 1 cup Frozen Peas; 1 cup Green Beans-trimmed; 1 Zucchini-diced; 6 cups Vegetable Broth; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 Bay Leaf

Recipe tier

A hearty and comforting stew celebrating the bounty of the garden, perfect for a cool evening.

Total 1h 15m

Serves 6

Steps 7

Ingredients 14

Soundtrack the cook

Slow simmer · 91 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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Vegetables
1 tbsp 15 mL Olive Oil
1 1 medium Onion-chopped
2 2 medium Carrots-chopped
2 2 medium Celery stalks-chopped
1 lb 450 g Potatoes-diced
1 cup 240 mL Frozen Peas
1 cup 240 mL Green Beans-trimmed
1 1 medium Zucchini-diced
Broth & Seasoning
6 cups 1.4 L Vegetable Broth
1 tsp 5 mL Dried Thyme
1 tsp 5 mL Dried Rosemary
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
1 1 medium Bay Leaf

Equipment

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Instructions

🎙️ Cook with voice coach

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Carrots, and Celery from the Vegetables group and cook until softened, about 5-7 minutes.
Add Potatoes from the Vegetables group and cook for another 5 minutes.
Pour in Vegetable Broth from the Broth & Seasoning group, and add Thyme, Rosemary, Salt, Pepper, and Bay Leaf.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
Add Peas, Green Beans, and Zucchini from the Vegetables group and cook for an additional 5-10 minutes, or until tender-crisp.
Remove Bay Leaf before serving.