Vegetable stew

This is what you make when...
You're broke, vegetables are cheap.
You want some extra vitamins and minerals.
You have to make a meal out of whatever you can find in the fridge, or on the shelf (which isn't much)
You want some warming satisfying "spoon food" to comfort your soul and fill your belly
You have to feed a vegetarian
You're on a diet and need something low-carb, lo-fat, low-meat but full of flavour, and which is filling, fresh and wholesome

So you get started with only your trusty cutting-board and sharpest knife for assistance, and a large pot on the stove. Oh, and a colander or bucket for the compost-able by-products, skins, cores, ends;  there will be plenty!

Vegetables: start with an onion or two, they give an irreplaceable aroma and flavour.
Other veg: choose from what you have, obviously; (wash first, if not peeling) then, cut, slice, cube, dice or chop any of the following, or any others you may come across. But see notes, below.
carrots
mushrooms
celery
parsnip
peppers
cabbage
broccoli
cauliflower
turnip
peas
green beans
and so on and so on.
Place them in bowls or dishes as they are done.

Now start the onions frying in a spoonful of hot olive oil in the pot: stir and watch until they are bronzed and sweet-smelling. Start adding the other vegetables;, all e#xcept the potatoes: adding first of all the ones that take longest to cook, ie, the root veg. Add and stir in all by turns. Let sizzle a few minutes, then pour in some stock or water, bring to a boil and simmer till half cooked.
Then carefully place the cubed potatoes on top (if using) and return to heat until the potatoes are tender.

Serve with a chunk of bread = instant dinner. However -- many variations are possible.

BUT see below --

Optional: Now the interesting bit: adding protein or carbs or both.
Well, you can serve it just as-is with a slice of good bread and butter: a plain substantial meal in its own right, nothing wrong with that.

but consider the following points; to be continued

For flavour and texture, a piece of pork or bacon rind makes a big difference; if you have a small bit off the end of a pork roast, or boiled bacon, you can cut it into tiny cubes and add at the beginning of the cooking: the fat seeps into the vegetables and adds an irresistible "mouth feel" of savoury tenderness (not for vegetarians, however)
Meat: see previous note. If plain lean meat, bacon or sausage is very suitable. The classic plain lean pale meat, ie chicken breast, is NOT so suitable, it is too bland and improves neither the chicken or the stew.

A much better choice: Beans, or any member of the pea/lentil/legume family. These add vegetable protein, a substantial and filling form of fibre, and they absorb the fats and become tender and satisfying, making this a complete meal indeed.

Seasoning: if using fat rinds, meat, or beans/peas: crush 2 cloves of garlic to a paste and stir in quite late in the cooking, so that the aromatic tang is not lost.
SALT is very necessary  - it acts as a flavour enhancer: otherwise this kind of dish can emerge as having a too-watery or sweetish taste. Add pepper too, and any other herbs and spices that  you like.

A note: if you use cumin or garam masala (both recommended) add the spice to the onions at the very beginning: the entle frying in oil releases their flavour.

As i have said, use whatever vegatebles etc you happen to have: but a few notes should prevail =
ce;lery adds depth and saltiness, always try to include some
Mushrooms contribute colour and character to the gravy
 Use peppers cautiously, their taste can be invasive and overpower the others.

Bon Appetit!