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🍽️ Colorful Vegetable Stew

167 kcal · 30 min · 4 servings

Ingredients

• 800 ml vegetable broth
• 2 zucchini
• 500 g waxy potatoes
• 4 tomatoes
• 2 red bell peppers
• 1 onion
• 150 g mushrooms
• 2 tbsp fresh chopped herbs (e.g. thyme, oregano, parsley)
• salt (or to taste herb salt)
• pepper (from the mill)

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Wash the zucchini, trim the ends, and slice it.
3. 3. Peel the potatoes and cut them into coarse cubes.
4. 4. Add the zucchini and potatoes to the boiling broth.
5. 5. Pour boiling water over the tomatoes to loosen the skin.
6. 6. Shock the tomatoes in cold water, peel them, quarter them, and remove the seeds.
7. 7. Cut the tomatoes into strips.
8. 8. Wash the bell peppers, halve them, remove the seeds, and dice them.
9. 9. Peel the onion and dice it.
10. 10. Clean the mushrooms and slice them.
11. 11. Add the bell peppers and onions to the soup after about 10 minutes.
12. 12. Add the zucchini, tomatoes, and mushrooms after another 10 minutes.
13. 13. Simmer everything together for 5 to 10 minutes until the vegetables are cooked.
14. 14. Stir in the herbs and season the stew with salt and pepper.

Nutrition per serving

• kcal: 167
• Protein: 9 g · Fett/Fat: 1 g · Carbs: 29 g