Spanish Stew with Vegetables and Olives

Warm, hearty, and bursting with Mediterranean flavors, this Spanish Stew with Vegetables and Olives is a comforting one-pot dish that's perfect for cozy dinners or meal prep. Packed with wholesome ingredients like bell peppers, carrots, zucchini, and tender potatoes, it’s gently simmered in a rich broth infused with smoky paprika, earthy cumin, and tangy kalamata olives for a bold yet balanced taste. This vegan-friendly recipe is ready in just 1 hour, making it a convenient option for busy weeknights. Serve it with crusty bread or over rice for a complete, satisfying meal. Perfect for those looking for an easy, flavorful vegetable stew to warm their soul!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic
• 1 medium red bell pepper
• 1 medium green bell pepper
• 2 medium carrots
• 3 medium potatoes
• 1 medium zucchini
• 1 14-ounce can canned diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 0.5 cup kalamata olives
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Finely dice the onion and mince the garlic. Chop the bell peppers, carrots, potatoes, and zucchini into bite-sized pieces.

Step 2

Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 4-5 minutes until soft and translucent. Add the garlic and cook for an additional minute until fragrant.

Step 3

Stir in the smoked paprika, ground cumin, and dried oregano. Cook for 1 minute to toast the spices.

Step 4

Add the chopped bell peppers, carrots, and potatoes to the pot. Cook for 5 minutes, stirring frequently.

Step 5

Pour in the canned diced tomatoes (with their juices) and vegetable broth. Add the bay leaf and bring the mixture to a boil.

Step 6

Reduce the heat to low and simmer the stew, covered, for 20 minutes or until the vegetables are tender.

Step 7

Stir in the zucchini and kalamata olives. Season with salt and pepper to taste. Continue to simmer for another 10 minutes.

Step 8

Remove the bay leaf and adjust the seasoning if needed.

Step 9

Garnish the stew with freshly chopped parsley before serving. Serve warm with crusty bread or over rice if desired.

Nutrition Facts

Serving size	(2869.3g)

Amount per serving	% Daily Value*
Calories	1940.8

Total Fat 82.0g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 9.3g
Cholesterol 7.9mg	0%
Sodium 8582.3mg	0%
Total Carbohydrate 270.6g	0%
Dietary Fiber 55.5g	0%
Total Sugars 68.0g
Protein 44.8g	0%

Vitamin D 0IU	0%
Calcium 661.3mg	0%
Iron 23.4mg	0%
Potassium 7572.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 9.0%

Carbs: 54.1%