Potee de Legumes Printemps

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Carrots

2, sliced

Celery

2 stalks, diced

Potatoes

2, peeled and cubed

Green beans

1 cup, trimmed and cut into 1-inch pieces

Vegetable broth

4 cups

Thyme

1 teaspoon, dried or 1 tablespoon fresh

Bay leaf

1

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing for about 2-3 minutes until fragrant and translucent.
3. Stir in the sliced carrots, diced celery, and cubed potatoes. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the trimmed green beans, vegetable broth, dried thyme, bay leaf, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25 minutes or until the vegetables are tender.
6. Discard the bay leaf before serving. Adjust seasoning with additional salt and pepper if needed.
7. Serve the stew hot, garnished with fresh herbs if desired.