Cazuela de Verduras
This cazuela de verduras is a light yet satisfying Argentine-style vegetable stew with sweet pumpkin, tender potatoes, green beans, and corn in a gently herbed tomato broth. It is warming, rustic, and naturally low in fat, with a bright finish of parsley and lemon that keeps the flavors fresh.
Ingredients
Base de la cazuela
- 350 gpumpkin, peeled and cut into 2 cm cubes
- 200 gpotato, peeled and cut into 2 cm cubes
- 150 ggreen beans, trimmed and cut into 4 cm lengths
- 160 gcorn kernels
- 120 gonion, finely chopped
- 200 gtomato, peeled and diced
- 10 ggarlic, finely chopped
- 700 mlvegetable stock, low sodium
- 10 mlolive oil
- 3 gsweet paprika
- 1 gdried oregano
- 1bay leaf
- 5 gfine salt
- 1 gblack pepper
Final toque
- 8 gflat-leaf parsley, chopped
- 10 mllemon juice
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a more traditional rustic texture, lightly mash some of the pumpkin and potato directly in the pot just before serving.
- •If fresh corn on the cob is available, cut kernels from 1 large ear to replace the measured kernels.
- •Use a flavorful homemade or good-quality low-sodium stock, since this stew relies on a clean vegetable broth rather than cream or meat for depth.
- •Serve with crusty bread only if you do not need the dish to remain low-fat and strictly vegan-friendly in menu planning.
Background
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.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free