Vegetable-Loaded Potato Stew

Vegetable-Loaded Potato Stew
  • 3 1/2 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
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped white onion
  • 1/4 cup finely chopped leek
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 4 garlic cloves, minced


  1. 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.

05/20/2018
Vegetable-Loaded Potato Stew, recipe PT15M PT1H 5 455 calories

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