Greek Potato, Bean and Veggie Stew

Greek Potato, Bean and Veggie Stew

Greek Potato, Bean and Veggie Stew
 
Greek Potato, Bean and Veggie Stew
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Ingredients
  • 2-3 T. extra virgin olive oil
  • 4 c. chopped Vidalia onions
  • 2 c. Yukon gold potatoes, cut into ¾” cubes (you can leave peeling on if you like)
  • Water
  • 3 c. zucchini, cut into ½” thick slices
  • 2 ½ c. fresh green beans, cut into 2-3” pieces
  • 2 (28-oz.) cans diced tomatoes, undrained
  • 1 (15 ½-oz.) can great northern beans, rinsed and drained
  • ¼ c. chopped fresh parsley
  • 1 T. fresh dill, chopped
  • 1 t. dried oregano
  • Black pepper, salt to taste
  • ¾-1 c. crumbled feta cheese

Instructions
  1. Heat olive oil in Dutch oven over medium heat.
  2. Add onion and cook until lightly browned.
  3. In a pot, place the potatoes and cover with water and add salt to water. Bring to boil, cover and reduce heat and cook for another 5 minutes. Do not overcook. Drain.
  4. Stir in zucchini, beans tomatoes into the sauté onions. Cover and cook for 20-30 minutes or until tender.
  5. Add the potatoes, parsley, dill, oregano, salt and pepper.
  6. Mix well and ladle into serving bowls and garnish with cheese.

Notes
*****If you prefer to have a little more liquid just add chicken broth and water

 

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