Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots, potatoes, and bell peppers and cook for another 5 minutes.
4. Add the zucchini, green beans, diced tomatoes, vegetable broth, smoked paprika, dried thyme, salt, and pepper.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
6. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 4g
Carbohydrates: 26g
Protein: 4g
Fiber: 6g
Substitutions for ingredients:
- You can use any vegetables you like in this stew, such as celery, corn, or peas.
- You can use chicken or beef broth instead of vegetable broth if you prefer.
Variations:
- Add a can of chickpeas or white beans for extra protein.
- Stir in a handful of chopped fresh herbs, such as parsley or cilantro, before serving.
- Top with a dollop of sour cream or plain Greek yogurt for added creaminess.
Tips and tricks:
- Cut the vegetables into similar-sized pieces for even cooking.
- If the stew is too thick, add more broth or water until it reaches your desired consistency.
- This stew can be made ahead of time and reheated for an easy weeknight dinner.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a crusty bread on the side.
Garnishes:
Top with a sprinkle of chopped fresh herbs or a drizzle of olive oil.
Pairings:
This stew pairs well with a simple green salad or a slice of crusty bread.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa or brown rice
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
- If the vegetables are not cooked through, simmer the stew for a few more minutes until they are tender.
Food safety advice:
- Make sure to cook the stew until the vegetables are tender and the broth is heated through to prevent any foodborne illnesses.
Food history:
Ollada de Verduras is a traditional Spanish vegetable stew that originated in Catalonia. It is typically made with a variety of seasonal vegetables and is a popular dish during the colder months.
Flavor profiles:
This stew is savory and slightly smoky from the smoked paprika. The vegetables add sweetness and texture to the dish.
Serving suggestions:
Serve this stew as a main course for a vegetarian dinner or as a side dish for a meat-based meal.
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Region: Spanish