Main Page
Fast and tasty
Vegetable stew with string beans

Vegetable Stew with Green Beans

Tasty, wholesome, and great as a side or a main for the whole family! This vegetable stew with green beans is made from a big mix of different vegetables and turns out bright and colorful, with a lovely sweet-and-sour flavor all its own. The pumpkin and pickle are what give it that special taste.

naniki

Recipe author

Composition / ingredients

Servings:

Potato (large)

Onion

Carrot

Green beans

100

Pumpkin

Celery stalk

Dill pickle

Tomato

Vegetable oil

Garlic

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 36 % 5 g

Carbohydrates 50 % 7 g

77 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make vegetable stew with green beans? Gather your ingredients. Use green beans plus whatever mix of vegetables you have on hand in the fridge. Fresh or frozen both work. Wash and peel the fresh vegetables first, and just pull the frozen ones out of the freezer — there's no need to thaw them, since they'll defrost as they cook.
Step 2:

Heat the vegetable oil in a skillet. Cut all the vegetables into roughly the same size and add them to the pan in this order: first the onion, then the carrot, potato, pumpkin, and celery, adding the green beans last. I used frozen beans and pumpkin. Cook everything over low heat, stirring, until half-done.
Step 3:

Make the seasoning mix. Cut the pickle into fine, thin strips.
Step 4:

Add the finely chopped tomato and the garlic, crushed with the flat of a knife and finely minced.
Step 5:

Stir the prepared pickle, tomato, and garlic into the pan, season with salt, and mix. Cover, turn the heat to low, and let the stew simmer for about another 10 minutes. The vegetables should turn tender and the pumpkin should soften and break down a little (or completely), coating everything in its sweetness and tying the flavors together.
Step 6:

The dish is ready. Serve it sprinkled with fresh herbs, either as a light meal on its own or as a side dish. Enjoy!

Root vegetables are easiest to clean with a brush or a stiff sponge under running water.
The right skillet matters — a poorly chosen pan can spoil even the best recipe. Reach for a heavy pan that heats evenly.
Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and forms harmful compounds. For frying, choose a neutral oil with a high smoke point and keep the heat moderate.