Recipes

Makes 8 (1 cup) Servings

Ingredients:

 1 tablespoon vegetable oil
 1/2 cup diced onion (1/2 medium onion)
 2 fennel bulbs, chopped (can use 2 stalks celery)
 2 carrots, sliced in 2 inch sticks
 1 (15 ounce) can diced tomatoes, with juice
 1 medium potato, diced
 1 zucchini (sliced 1/4 inch thick)
 2 tablespoons parsley, chopped
 1 cup broth
 1/2 teaspoon salt
 1/4 teaspoon pepper

Directions:

1. In a deep pot, heat 1 tablespoon of oil.
2. Add onions and fennel and sauté until they are soft.
3. Add the rest of the vegetables and 1 cup broth (or
   water and vegetable broth cubes).
4. Season with salt and pepper.
5. Cover and simmer slowly for 30 minutes or until carrots
   and potatoes are tender.
6. If soup gets too dry or thick, add more broth.

Recipe adapted from: Food Hero https://foodhero.org/recipes/veggie-stew