Green Garden Potato Stew

About this recipe

This rejuvenated Green Garden Potato Stew offers a wholesome blend of garden fresh vegetables and tender potatoes, enhancing classic flavors with modern techniques. Ideal for a cozy dinner or as a satisfying dish for family gatherings.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped kale
• 1 cup frozen green peas, thawed
• 1 tbsp cornstarch mixed with 2 tbsp water

Directions

1. 1

   Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.

2. 2

   Add carrots and celery, cooking for 5 minutes until slightly softened.

3. 3

   Stir in potatoes, tomatoes, broth, thyme, rosemary, salt, and pepper. Bring to a boil.

4. 4

   Reduce heat and simmer for 20 minutes, or until potatoes are tender.

5. 5

   Mix cornstarch and water to create a slurry. Stir it into the stew and bring to a quick boil to thicken.

6. 6

   Add kale and peas, cooking for an additional 5 minutes.

7. 7

   Adjust seasoning if needed, then serve hot.