Greek Potato, Bean and Veggie Stew

Greek Potato, Bean and Veggie Stew

August 28, 2017
Alice
Beans, Bountiful Bowls, Recipes, Starches, Stew, Veggies

Greek Potato, Bean and Veggie Stew

Greek Potato, Bean and Veggie Stew

Recipe By: Alice Morrow

Greek Potato, Bean and Veggie Stew

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

Heat olive oil in Dutch oven over medium heat.
Add onion and cook until lightly browned.
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.
Stir in zucchini, beans tomatoes into the sauté onions. Cover and cook for 20-30 minutes or until tender.
Add the potatoes, parsley, dill, oregano, salt and pepper.
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

Bean featured Greek Potato Veggie Stew

Alice