This delicious summer vegetable stew is a quick and easy family meal and perfect for lunch or dinner. We have ours with baked potatoes and a salad. My children have named it Cowboy Stew, and it would certainly be perfect around a campfire!
Ingredients:
1 large or 2 medium carrots, finely diced
1 small red onion, or 1/2 medium red onion, finely chopped
2 garlic cloves, crushed
2 bay leaves
2 tsp smoked paprika
1 yellow pepper, cut into 1-2 inch chunks
1 red pepper, cut into 1-2 inch chunks
200g courgette, diced into cubes
1 carton/can of chopped tomotoes
1 can of butterbeans
1 tbsp tomato puree
1 cup of stock
1/4 tsp cinammon powder
squeeze of lemon juice
himalayan salt to taste
3 tbsp chopped parsley
1 tbsp chopped basil
olive oil
Method:
Heat around 2 tbsp of olive oil in a casserole dish, add the onion, carrots and courgettes and cook on low until soft.
Add the garlic, smoked paprika, peppers and stir for 1 minute.
Add the tomatoes, butter beans, stock, tomato puree and cinammon. Cover with a lid and cook on low for 20-30 minutes. The longer you can cook it for the tastier it seems to get!
Add the lemon juice and salt and taste, add more if required. Then stir through the herbs and drizzle with olive oil.
