Wakula's First Attempt at Vegetable Stew

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can (14.5 ounces) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes, stirring occasionally.
2. Add the carrots, potatoes, zucchini, and bell pepper and cook for 5 minutes, stirring occasionally.
3. Add the tomatoes, vegetable broth, oregano, and basil and bring to a boil. Reduce the heat and simmer for 25 minutes, stirring occasionally.
4. Season with salt and pepper, to taste, and serve.

Interesting Facts

• This stew is perfect for a cold day and a great way to get your veggies in.
• You can make this stew ahead of time and it will keep in the refrigerator for up to 5 days.
• This stew can be frozen for up to 3 months.