Farm Fresh Vegetable Stew Recipe

Name: Farm Fresh Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 cup extra-virgin olive oil; 10 cloves garlic chopped; 3 onions diced; 3 cups peppers diced assorted, sweet red Italian, green and red bell; 1 1/2 cups carrots diced; 1/2 cup celery 4 stalks; 2 cups eggplant diced, salted; 1/2 cup green beans roughly cut; 2 yellow squash diced; 1 zucchini diced; 4 tomatoes skins removed and diced; 1 teaspoon fresh thyme leaves; 1 teaspoon cumin; 4 teaspoons kosher salt; 1 teaspoon dried oregano; 2 cans kidney beans drained and rinsed; 8 ounces brown lentils cooked al dente for 8 minutes

Servings: persons

1/8 cup extra-virgin olive oil
10 cloves garlic chopped
3 onions diced
3 cups peppers diced assorted, sweet red Italian, green and red bell
1 1/2 cups carrots diced
1/2 cup celery 4 stalks
2 cups eggplant diced, salted
1/2 cup green beans roughly cut
2 yellow squash diced
1 zucchini diced
4 tomatoes skins removed and diced
1 teaspoon fresh thyme leaves
1 teaspoon cumin
4 teaspoons kosher salt
1 teaspoon dried oregano
2 cans kidney beans drained and rinsed
8 ounces brown lentils cooked al dente for 8 minutes

1
Cut an eggplant into rounds. Lay the eggplant on a paper towel and sprinkle with kosher salt. After about 15 minutes, dice and add to the stew.
2
Remove the skins from the tomato. If you have a soft skin peeler, you can use it to remove the skins. Otherwise, you can blanch the tomatoes in boiling water, scoring the tops first, and then removing the skins.
3
Cook the lentils in boiling water for 8 minutes, drain and run under cool water.
4
In a large stock pot, heat olive oil on a medium heat. Saute the garlic for just a minute and add the onions. Season with 2 teaspoons of kosher salt and cook for about 10 minutes. Begin adding the other vegetables gradually, starting with the peppers, carrots and squash. When all the vegetables are in the stew, add the thyme, cumin, salt and oregano. Let the vegetables simmer until tender as a stock begins to form. Mix in the lentils and kidney beans. Simmer for as long as you have, up to an hour and a half.

596

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/8 cup extra-virgin olive oil, 10 cloves garlic chopped, 3 onions diced, 3 cups peppers diced assorted, sweet red Italian, green and red bell, and more.

Yes, Farm Fresh Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farm Fresh Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions