Provencal Veggie Stew
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. And 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!
So, now, I want hot comforting stews and soups. Something that helps keep you warm. Warm on the inside. That’s where this Provencal Veggie Stew comes in. It’s full of flavor. It’s perfect comfort food. It’s 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!
Oh, and 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, stew can be really good!
I mention ‘Better Than Bouillon’ in the Notes on the recipe card. it’s what I usually use now if I don’t have homemade broth on hand. I love the flavor of it. They have an organic one, and a regular one. Both are great. Those are affiliate links to Amazon for Better Than Bouillon.
Provencal Veggie Stew Recipe
Provencal Veggie Stew
- 1 tablespoon olive oil
- 1 large onion thinly sliced
- 1 15 ounce can fire roasted tomatoes, undrained
- 1 lb mini Yukon golds cut in half if large
- 3/4 cup chopped carrots
- ¾ cup vegetable broth
- 1 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.