This vibrant, flavorful green vegetable stew puts the veggies front and center, with just a light, delicate seasoning to let their natural flavor shine. This is exactly the kind of dish I love, simple, fresh, and full of goodness.

It features celery, fennel, zucchini, green beans, and peas, but feel free to swap or adjust based on what you have on hand.

Why You’ll Love This Recipe:

Lets fresh green vegetables be the star, with just a light seasoning
Flexible, swap or add vegetables based on what you have
Naturally vegan, gluten-free, and low-carb
Pairs well with almost any main course or grain

Key Ingredients & Substitutions:

Celery – don’t skip it, it’s essential to the flavor of this dish.
Fennel – cut into long wedges. A knife should pierce it easily once it’s fully cooked.
Zucchini – becomes very soft here. If you prefer more bite, cut it into thicker pieces (about 1.5 inches/3-4cm).
Silan (date syrup) – adds a subtle sweetness to balance the vegetables. Maple syrup works as a substitute.

Pro Tips for Success:

Feel free to add other green vegetables like kohlrabi, cauliflower, cabbage, or broccoli. If adding broccoli, add it along with the peas and green beans so it doesn’t overcook.
Keep cooking times in mind when adjusting vegetables, sturdier vegetables go in first, quick-cooking ones like peas and green beans go in near the end.
The fresh herbs go on at the very end, off the heat, this keeps them bright and fresh instead of wilted and dull.
For an extra pop of brightness, squeeze a little more fresh lemon juice over the finished dish right before serving.

Serving Suggestions

Pairs beautifully with any main course
Serve over a wholesome grain like quinoa or rice, brown rice for extra points
Top with your choice of fresh herbs, cilantro, parsley, mint, or dill

FAQ

Can I use different vegetables? Yes, kohlrabi, cauliflower, cabbage, or broccoli are all great additions. Just keep cooking times in mind.
Can I use fresh green beans instead of frozen? Yes, fresh green beans work well too.
Why is the zucchini so soft? That’s intentional here, but if you prefer firmer zucchini, cut it into thicker pieces (about 1.5 inches/3-4cm).

Looking for more tasty recipes?

Green Vegetable Stew

Prep Time 10

Cook Time 35

Total Time 45

Servings:

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Ingredients:

3 tbsp olive oil
1 large onion thinly sliced into half-rings
3 celery stalks roughly chopped
2 zucchini sliced into ½-inch (1cm) half-moons
2-3 fennel bulbs cut into long wedges
1 cup frozen peas
1 cup frozen or fresh green beans
2 tbsp silan (date syrup)
3 garlic cloves minced
Zest of 1 lemon finely grated
¼ cup (2 fl oz/60ml) fresh lemon juice
½ tsp ground turmeric
½ tsp salt
½ tsp freshly ground black pepper
¾ cup (6 fl oz/180ml) water
Chopped fresh cilantro for serving (or parsley, mint, or dill)

Instructions:

Sauté the onion: Heat the olive oil in a wide, deep skillet over medium heat. Add the onion and sauté for about 5 minutes, stirring occasionally, until softened.
Add the vegetables: Add the celery, fennel, and zucchini. Cook for another 7 minutes, stirring occasionally, letting the vegetables sweat slightly.
Make the cooking liquid: In a small bowl, mix together the silan, garlic, lemon zest, lemon juice, turmeric, salt, pepper, and water. Pour over the vegetables, stir gently, and cover. Bring to a simmer and cook over medium-low heat for about 20 minutes, until the vegetables are tender and a knife easily pierces the fennel.
Add the peas and green beans: Remove the lid and add the frozen peas and green beans. Cover again and cook over medium heat for another 5-10 minutes.
Finish: Sprinkle with freshly chopped cilantro or your choice of herbs. Serve.

Notes:

Kohlrabi, cauliflower, cabbage, or broccoli can be added. If using broccoli, add it with the peas and green beans to prevent overcooking.
Celery is essential to the flavor here, don’t skip it.
Zucchini becomes very soft in this dish. For firmer zucchini, cut it into thicker pieces (about 1.5 inches/3-4cm).
Fresh herbs go on at the end, off the heat, to stay bright and fresh, parsley, mint, or dill all work instead of cilantro.
Optional: a squeeze of fresh lemon juice right before serving adds extra brightness.

Did you make this recipe? Let me knowLeave a comment and a star rating below, I’d love to hear how it turned out