Vegetable-Loaded Potato Stew

Name: Vegetable-Loaded Potato Stew
Total time: 50
Yield: 4
Ingredients: 3 ½ cups vegetable broth; 3 cups (1-inch) potato chunks; 1 teaspoon salt, or to taste; 1 teaspoon dried oregano, or to taste; 1 teaspoon dried parsley, or to taste; 1 teaspoon dried cilantro, or to taste; ½ teaspoon ground black pepper, or to taste; ¼ cup finely chopped red bell pepper; ¼ cup finely chopped white onion; ¼ cup finely chopped leek; ¼ cup finely chopped carrot; ¼ cup finely chopped celery; 4 garlic cloves, minced

Recipe by MartyRiv from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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3 ½ cups vegetable broth
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3 cups (1-inch) potato chunks
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1 teaspoon salt, or to taste
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1 teaspoon dried oregano, or to taste
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1 teaspoon dried parsley, or to taste
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1 teaspoon dried cilantro, or to taste
•

½ teaspoon ground black pepper, or to taste

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¼ cup finely chopped red bell pepper
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¼ cup finely chopped white onion
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¼ cup finely chopped leek
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¼ cup finely chopped carrot
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¼ cup finely chopped celery
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4 garlic cloves, minced

Instructions

Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.