Tomato and Vegetable Stew
A quick, hearty stew made with tomatoes and mixed vegetables, simmered until tender and flavorful. Perfect for a weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
Ingredients
- 2 tbsp olive oil
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 3 cups, chopped mixed vegetables (e.g., zucchini, bell pepper, carrots)
- 1 can (15 oz) canned crushed tomatoes
- 1 tsp dried oregano
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook until soft, about 5 minutes.
- 2
Stir in 2 minced garlic cloves and 3 cups chopped mixed vegetables. Cook for 3-4 minutes until slightly tender.
- 3
Pour in 1 can crushed tomatoes and 1 tsp dried oregano. Stir well, scraping any bits from the bottom.
- 4
Bring to a simmer, then reduce heat to low. Cover and cook until vegetables are tender, about 10-12 minutes.
- 5
Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Tools you’ll need
- Large pot
- Wooden spoon
- Knife
- Cutting board
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