Provencal Vegetable Stew is full of flavor. It’s perfect comfort food. Rich and thick, with just the right balance of savory flavors with a little hint of sweetness from the dates. It’s like a warm hug on a cold day!
Treat yourself and your loved ones to a comforting bowl of Provencal Vegetable Stew! This veggie-filled comfort food is the perfect way to warm up and enjoy a delicious meal with family and friends. Try it now! Grab the recipe and get cooking!
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cold weather food
It’s been cold here.
Yes, cold! I know, many people who live in colder climates will laugh at that. But, it’s cold for here!
And, it’s actually rained a few times. Lots of rain, where the ground is actually wet. Where there’s puddles. And water. Where you actually get wet if you go outside.
And I’ve had to wear a jacket and socks!
Cold, I tell you!Is this what winter is like? I think I forgot last year because we never really got a winter last year. I actually really missed it!
This Provencal Vegetable Stew is the ultimate comfort food and the perfect way to keep the cold weather at bay! Layers of vegetables cooked until they’re perfectly tender and cozy, plus a delicious combination of herbs and spices – it’s a vegetarian dream come true. So don’t wait!
Warm from the inside
So, now, I want hot comforting stews and soups.
Something that helps keep you warm. Warm on the inside.
My Provencal Veggie Stew happens to be vegan and gluten-free. But don’t make it because of that, make it because it’s delicious!
And, it’s husband approved. He asked what was for dinner, and I said it was vegetable stew,
I could just see him yawn. Boring, he thought to himself, vegetables all cooked and lifeless.
Well, I really proved him wrong on this one! He said several times during dinner that he really liked it! Really liked it! And, I sent it with him for lunch, and he was very happy with it! Ha!
See, vegetable stew can be really good!
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Provencal Vegetable Stew Recipe
Provencal Vegetable Stew
- 1 tablespoon olive oil
- 1 large onion thinly sliced
- 15 ounce can fire roasted tomatoes undrained
- 1 lb mini Yukon gold potatoes cut in half if large
- 3/4 cup chopped carrots
- ¾ cup vegetable broth
- 6 ounce can tomato paste
- 6 large pitted dates chopped
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- ½ teaspoon salt
- fresh black pepper to taste
- 1 zucchini cut into 1/2″ rounds
- Fresh oregano for garnish if desired
- Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes.
- Add remaining ingredients except zucchini and fresh oregano to the pot. Cook for about 1 hour or until the sauce has thickened the potatoes are tender, but not soft. Add the zucchini, and continue to cook for an additional 30 minutes. Taste for salt and pepper. Garnish with fresh oregano, and serve over cooked rice, if desired.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.