Spring Veggie Stew
Community Member
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- 1 lb Italian sausage (455 g)
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 12 baby carrots
- 8 oz cremini mushroom (225 g), quartered
- 1 medium red onion, sliced
- ½ green bell pepper, sliced
- ½ red bell pepper, sliced
- 1 can tomato paste, plus (3) 6 ounce (170 ml) water
- 4 cloves garlic, minced
- ½ teaspoon marjoram
- ½ teaspoon fresh thyme
- ½ teaspoon Summer Savory seasoning
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 2 medium bay leaves
- red pepper flake, to taste, 1 big pinch
- salt and pepper, to taste
Nutrition Info
- Calories 316
- Fat 19g
- Carbs 22g
- Fiber 6g
- Sugar 10g
- Protein 15g
Estimated values based on one serving size.
Preparation
- Brown Italian sausage in a 10” or larger inch pan and add minced garlic once sausage is cooked through. Saute until garlic is fragrant, then set aside.
- Saute baby carrots in 2 tbsp vegetable oil until half done, stirring occasionally. Add bell peppers and red onion. Stir.
- Create a well in the center of the pan and add spices. Brown well, then add tomato paste and 3 cans of water. Stir well, then add bay leaves.
- Add remaining vegetables and simmer for 20 minutes, stirring occasionally.
- Serve plain or with quinoa, rice, or pasta.
- Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
