Hearty Vegetable Stew

Ingredients

2 tbsp extra virgin olive oil

1 medium yellow onion, diced

3 medium carrots, peeled and diced

3 cloves garlic, minced

1 large sweet potato, peeled and diced

1 1/2 cups vegetable broth

400g can diced tomatoes

Salt to taste

1 medium zucchini, chopped

Instructions:

Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat.

Sauté the onion, carrots and garlic with one teaspoon of salt for 4-5 minutes. Add the diced sweet potatoes and cook for 6-8 minutes.

Stir in the broth, diced tomatoes with the juices. The broth should cover about half of the saucepan; add more if necessary.

Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally. Adjust salt to taste.

Stir in the zucchini and cook for 15 minutes more. Serve hot.

Serves 4