Cazuela de Verduras

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables before you start cooking: peel and cube the pumpkin and potato into similar 2 cm pieces so they cook evenly, trim and cut the green beans, finely chop the onion and garlic, and dice the tomato.

   350 g pumpkin, peeled and cut into 2 cm cubes200 g potato, peeled and cut into 2 cm cubes150 g green beans, trimmed and cut into 4 cm lengths120 g onion, finely chopped10 g garlic, finely chopped200 g tomato, peeled and diced
2. 2

   Heat the olive oil in a medium heavy pot over medium heat. Add the onion with a small pinch of the salt and cook for 4-5 minutes until softened but not browned. Stir in the garlic, paprika, and oregano for 30 seconds, just until fragrant; avoid letting the garlic color, or it may turn bitter.

   10 ml olive oil120 g onion, finely chopped10 g garlic, finely chopped3 g sweet paprika1 g dried oregano5 g fine salt
3. 3

   Add the diced tomato and cook for 3-4 minutes, stirring occasionally, until it breaks down into a light sauce. This short soffritto builds sweetness and body without needing extra fat.

   200 g tomato, peeled and diced
4. 4

   Add the vegetable stock, bay leaf, pumpkin, and potato. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 12 minutes, stirring once or twice, until the potato is starting to soften and the pumpkin edges look slightly tender but still hold their shape.

   700 ml vegetable stock, low sodium1 bay leaf350 g pumpkin, peeled and cut into 2 cm cubes200 g potato, peeled and cut into 2 cm cubes
5. 5

   Add the green beans, corn kernels, the remaining salt, and the black pepper. Simmer for 8-10 minutes more, until all the vegetables are tender. The broth should be lightly thickened from the pumpkin and tomato; if it seems too thin, crush a few pumpkin cubes against the side of the pot and stir them in.

   150 g green beans, trimmed and cut into 4 cm lengths160 g corn kernels5 g fine salt1 g black pepper
6. 6

   Turn off the heat and remove the bay leaf. Stir in the parsley and lemon juice, then let the cazuela rest for 2 minutes so the flavors settle. Taste and adjust seasoning if needed before serving hot in deep bowls.

   1 bay leaf8 g flat-leaf parsley, chopped10 ml lemon juice

Origin & History

Cazuela de verduras is part of the broad family of South American cazuelas, comforting one-pot stews adapted to local produce and household cooking. In Argentina, vegetable versions are especially common in cooler months, often featuring squash, corn, potatoes, and beans that reflect both rural traditions and everyday home-style meals.