Ingredients

• 1 Tablespoon vegetable oil
• 1/2 cup diced onion (1/2 medium onion)
• 2 stalks celery, chopped
• 2 carrots, sliced in 2" sticks
• 1 can (15 ounces) diced tomatoes, with juice
• 1 medium potato, diced
• 1 zucchini (sliced 1/4-inch thick)
• 2 Tablespoons minced parsley
• 1 cup low-sodium broth (any type)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Wash hands with soap and water.
2. In a large skillet or saucepan, heat oil on medium heat.
3. Add onion and celery and sauté until soft.
4. Add the rest of the vegetables, broth, salt and pepper.
5. Cover and simmer slowly for 30 minutes or until carrots and potatoes are tender.
6. Refrigerate leftovers within 2 hours.

Notes:

• If stew gets too dry, add more broth or water.
• No broth? Use 1 cup water and 1 teaspoon bouillon granules or 1 cube bouillon.
• Use any vegetables you have on hand, such as bell pepper, greens, sweet potato or winter squash and cut the pieces into similar sizes for even cooking.