Savory Potato and Bean Stew

1In a large pot, heat some oil over medium heat.

2Add the chopped onion (1) and garlic (2 cloves), and sauté until fragrant and translucent, about 5 minutes.

3Add the diced potatoes (4 medium), carrots (2), and celery to the pot. Cook for another 5 minutes, stirring occasionally.

4Pour in the vegetable broth (4 cups) and diced tomatoes (1 can). Add the paprika (1 teaspoon), cumin (1 teaspoon), chili powder (½ teaspoon), thyme, bay leaf (1), salt, and pepper. Stir well to combine all ingredients.

5Bring the stew to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes (4 medium) are tender and the flavors have melded together.

6Add the kidney beans (1 can) to the stew and cook for an additional 5 minutes.

7Taste and adjust the seasoning if needed. Remove the bay leaf (1) before serving.

8Garnish with fresh parsley and serve hot. Enjoy your savory potato and bean stew!