Ingredients:

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
3 cups assorted mushrooms (such as cremini, shiitake, and portobello), sliced
2 medium carrots, diced
2 celery stalks, diced
3 medium potatoes, peeled and cubed
1 cup green beans, trimmed and chopped
1 cup canned diced tomatoes (with juices)
4 cups vegetable broth
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 tablespoon soy sauce or tamari
Salt and black pepper to taste
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped, for garnish

Instructions

Preparation: Step 1:

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.

Step 2:

Add the sliced mushrooms to the pot. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.

Step 3:

Incorporate the diced carrots, celery, and potatoes into the pot. Stir well to coat the vegetables in the mushroom juices and aromatics.

Step 4:

Pour in the vegetable broth, diced tomatoes, and tomato paste. Add the smoked paprika, dried thyme, rosemary, and bay leaf. Stir to combine and bring the mixture to a boil.

Step 5:

Reduce the heat to a simmer, cover the pot, and let the stew cook for 25-30 minutes, or until the vegetables are tender. If you’d like a thicker consistency, stir in the cornstarch slurry and let it cook for an additional 5 minutes.

Notes

For the best flavor, use a mix of mushroom varieties. Their unique textures and flavors create depth in the stew.
Allow the stew to sit for a few minutes after cooking; the flavors meld together beautifully as it cools slightly.
This stew freezes well, making it ideal for meal prepping. Simply store in airtight containers and freeze for up to three months.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 190 per serving
Sodium: 480 milligrams
Protein: 6 grams