It’s cold outside, really really cold. And on winter days like these a salad definitely won’t do the trick. Although there is a time and place for the beloved kale salad, mid-January is not one of them. Today I want to share this clean tomato and veggie stew with you that is not only easy to make, but it’s also open to your own interpretation using almost any veggies you have on hand. If your creative side is feeling lazy today, then take this recipe ingredient for ingredient to achieve my personal favorite results.
This is a simple stew and, lucky for you, it all happens in one skillet. Make sure you choose one that is deep enough to hold all of your veggies, but not too deep that it becomes soupy. The stew can be eaten a variety of ways, including as a topping to any grilled/baked protein and over quinoa or brown rice, or you can enjoy it on its own. Originally when I was planning this recipe out, I was going to combine grilled salmon into the stew. While you can definitely do this, I suggest making the stew separate that way you can keep it in the fridge and pair it with a variety of dishes. You won’t be limited and you’ll definitely enjoy the versatility.
One of the greatest things about this stew is all of the antioxidants, vitamins, and minerals hiding inside. The base is tomato, which when cooked is actually more nutritious than when raw! For most veggies this process goes the other way around. However lycopene, a huge source of antioxidants in tomatoes, increases by over 55% when it’s exposed to heat. Win-win!
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- 1½ cup Vegetable Broth
- 1 onion, diced
- 1 red pepper, diced
- 1 orange pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 32-oz. canned whole tomatoes, chopped
- 1 tsp celery seed
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp cayenne pepper
- 2 bay leaves
- In a skillet, heat ½ cup vegetable broth over medium heat. Add the onion, peppers, celery, and garlic and cook for 7 minutes.
- Add the remaining 1 cup vegetable broth, tomatoes, celery seed, paprika, chili powder, cayenne pepper, and bay leaves. Bring to a boil. Once boiling, lower the heat and simmer for 30 minutes uncovered. Add salt to season.
- Taste and adjust salt and seasonings accordingly. Serve warm over quinoa or with a protein for maximum enjoyment!