Description
A comforting and hearty peas stew filled with vegetables and herbs, perfect for a chilly evening.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 pound Yukon gold potatoes, peeled and cubed
- 2 cups frozen peas
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in vegetable broth, stir in dried thyme, dried rosemary, and bay leaf.
- Add cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in frozen peas and cook for another 5 minutes until heated through.
- If desired, stir in heavy cream for a creamier texture.
- Remove bay leaf. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg
Keywords: peas, stew, vegetable stew, easy recipe, comfort food