THE RECIPE JOURNAL · Main Course
Spicy Salsa Vegetable Stew
This hearty stew is packed with fresh vegetables and a kick of spicy salsa that will warm you up from the inside out. Perfect for a cozy dinner, it’s both flavorful and easy to make any night of the week.
FROM THE KITCHEN • Spicy Salsa Vegetable Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a big pot over medium heat. Toss in the chopped onion, yellow bell pepper, and garlic, and cook them until they’re nice and soft, which should take about 5 to 10 minutes. Next, add the potatoes, carrots, and zucchini, then pour in enough water to cover everything by a couple of inches. Stir in the salsa along with Italian seasoning, onion powder, garlic powder, black pepper, bay leaves, chili powder, and paprika.
02
Step 2
Bring the stew to a gentle boil over medium-low heat and let it cook until the potatoes are tender, which usually takes around 40 minutes. Once the potatoes are soft, add the broccoli and peas, and cook for another 20 minutes or so until the broccoli is just tender. Don’t forget to fish out the bay leaves before serving.
Why you’ll love it
This dish is packed with bold flavors and fresh vegetables, making it both nutritious and satisfying. The spicy kick adds warmth, perfect for cozy meals or when you want something with a little extra zest.
How to serve
Serve this stew over steamed rice or with warm crusty bread to soak up the delicious sauce. It also pairs well with a simple green salad for a complete and balanced meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems too thick. This stew also freezes well for up to 2 months.
