Southwestern Vegetable Stew
Submitted by kellygilmore
Light Southwestern vegetable stew with zucchini, mushrooms, kalamata olives, salsa, and salsa verde simmered in vegetable broth. Vegan, quick, and full of bold flavor.
YIELD
5 servingsPREP
5 minCOOK
30 minREADY
35 minA veggie-packed stew that lets two kinds of salsa do the heavy lifting on flavor.
Celery, bell pepper, carrots, and onion get sautéed until soft, then simmered with chunky salsa, salsa verde, taco sauce, and vegetable broth. Zucchini, mushrooms, and briny kalamata olives go in next, adding meaty texture and a salty punch that keeps this plant-based stew interesting.
The liquid reduces as it simmers, concentrating all those Southwestern flavors into a thick, satisfying bowl. Ready in about 35 minutes.
Pro Tips
- Use thick, chunky salsa for the best texture. Thin salsa will make the stew too watery.
- Don’t skip the kalamata olives. Their briny, savory bite adds a layer of depth you won’t get from regular black olives.
- Serve over rice or with warm tortillas to make it a more filling meal.
Ingredients
Directions
Heat olive oil in a large skillet or Dutch oven.
Add celery, bell pepper, carrots, and onion.
Sauté until soft. Add remaining ingredients and simmer on medium-high heat until liquid is reduced.
Serve immediately.
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