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
What Makes This Recipe So Good
Warm and comforting, perfect for chilly days. It is packed with vegetables, making it both nutritious and flavorful. The potatoes add a creamy texture that makes every bite satisfying.
Kitchen Advice
- Use a mix of your favorite vegetables to add variety and color.
- Allow the stew to simmer slowly so the flavors can blend well.
- Season gradually and taste as you go to balance the flavors perfectly.
- Allow the stew to simmer slowly so the flavors can blend well.
- Season gradually and taste as you go to balance the flavors perfectly.
Directions
Pour the vegetable broth into a saucepan, then add the potatoes along with salt, oregano, parsley, cilantro, and pepper. Turn the heat to medium-high and bring everything to a boil. Let it cook for about 5 minutes, until the potatoes begin to soften. Next, stir in the garlic, then toss in the red bell pepper, onion, leek, carrot, and celery. Lower the heat and let the stew simmer gently for another 10 minutes or so, until the potatoes are really tender when you poke them with a fork. Give it a taste and adjust the seasoning if needed before serving.
How To Plate This Dish
Serve the stew hot with crusty bread or over steamed rice for a complete meal. A side of fresh green salad or pickled vegetables can add a nice contrast to the rich flavors.
Storage Instructions
Let the stew cool to room temperature before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days and can be frozen for longer storage. Reheat gently on the stove or in the microwave, stirring occasionally.
