This vegetable stew is hearty and satisfying, yet light and healthy. Paprika adds a Spanish flair.
Serve with some crusty bread to soak up all of the delicious broth.
1 tablespoon extra virgin olive oil
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 pound red potatoes, or other waxy potatoes, peeled or unpeeled as desired, cut into 1/2-inch dice
12 ounces fresh green beans, ends trimmed, and beans cut into 1-inch pieces (or slightly longer as desired)
2 cups vegetable broth
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 tablespoon chopped fresh parsley, plus additional for garnish as desired
In a deep skillet or Dutch oven, heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.
Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.
Add the tomato paste and cook, stirring, for another minute.
Add the potatoes, green beans, broth, and diced tomatoes, along with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Reduce the heat to low. Cover, and simmer, stirring occasionally, for 60 minutes, or longer as needed, until the potatoes and green beans are tender.
Uncover, and stir in 1 tablespoon of the parsley. Simmer, uncovered, over medium heat for another 2-3 minutes, or longer as needed, to blend all the flavors and reduce the sauce to a nice stew consistency.
Sprinkle with additional parsley, as desired, and serve.
-- 4 servings