Summer Vegetable Stew

I love this recipe so much. Why? This recipe gives me a chance to be creative and play with the ingredients. Moreover, it always turns out perfect!

Summer is the perfect time to cook a vegetable stew since we have a plethora of delicious veggies. The more veggies there are, the better!

Here's my little secret to the great summer stew - be generous with the seasonings! You can experiment here because it is hard to fail! Here are some ideas: paprika, cumin, rosemary, thyme, seasoned salt, onion powder, mustard seeds, ground cloves…

So go ahead, visit the local supermarket and gather your favorite ingredients. Happy cooking!

SUMMER VEGETABLE STEW

(Ready in about 35 minutes | Servings 6)

Ingredients

3 tablespoons olive oil

1 cup yellow onions, chopped

1 teaspoon garlic, crushed

2 carrots, peeled and chopped

1 parsnip, chopped

1 celery, chopped

6 cups vegetable stock

1 bay leaf

Pink Himalayan salt, to your liking

1/2 teaspoon mixed peppercorns, freshly cracked

1/2 teaspoon cayenne pepper

1 cup Swiss chard

​Directions

Heat olive oil in a heavy-bottomed soup pot over medium-high heat. Once hot, sauté the onion for 3 to 4 minutes until just tender and fragrant.

Stir in the garlic and continue to sauté an additional 30 seconds. Add in carrots, parsnip, celery, and vegetable stock; bring to a rolling boil.

Add in salt, black peppercorns, and cayenne pepper; turn the heat to medium-low. Cook, partially covered, for 20 minutes or until thoroughly cooked.

Lastly, fold in Swiss chard; cover and let it sit in the residual heat for 6 to 8 minutes until wilts. Ladle into individual bowls and serve warm. Devour!

Per serving: 174 Calories; 10.4g Fat; 14g Carbs; 7.3g Protein; 3.4g Sugars; 2.8g Fiber