Lots A Veggies Stew Recipes

VEGETABLE STEW

Vegetable Stew image

Warm up with a bowl of this thick, hearty Vegetable Stew ... it's so delicious and easy to make!

Provided by Ginnie

Categories Soup

Time 55m

Number Of Ingredients 20

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, (chopped)
2 large carrots, (sliced 1/2-inch thick (about 1 1/2 cups))
2 stalks celery, (sliced 1/2 inch thick (about 1 cup))
8 ounces mushrooms, (halved or quartered (depending on size))
2 large cloves garlic, (minced)
1/4 cup flour
2 tablespoons paprika
3 tablespoons tomato paste
2 medium red potatoes, (cut into 1-inch chunks (about 1 1/2 cups))
1 cup frozen cut green beans
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
5 cups vegetable broth
1/3 cup frozen peas
1/4 cup chopped flat-leaf parsley
kosher salt
pepper

Steps:

Heat olive oil over medium heat in a large Dutch oven.
When oil is hot, add onions, carrots, and celery; season lightly with salt and pepper. Cook for about 5 minutes, or just until onions start turning translucent on edges.
Add mushrooms, then cook until most of they liquid they release has evaporated (about 7 to 10 minutes).
Stir in garlic. Cook, stirring constantly, until fragrant (about 30 seconds or so).
Sprinkle flour and paprika over veggies. Stir to coat the vegetables, then continue cooking for 2 minutes, stirring constantly.
Add tomato paste and stir to coat veggies. Then add potatoes, green beans, bay leaves, thyme, rosemary, sage, and vegetable broth. Mix well.
Bring stew to a boil over high heat, then reduce heat to a simmer. Cover pan with lid, leaving a crack open. Simmer stew until veggies are tender, about 20 to 30 minutes
Add peas and parsley; heat through. Season generously to taste with salt and pepper.
Serve stew hot. Enjoy!

Nutrition Facts : Calories 241 kcal, ServingSize 1 serving

VEGETABLE STEW

Vegetable Stew image

This Vegetable Stew is easy to make and the perfect comforting, hearty one-pot dinner that the whole family will enjoy! It's filled with zucchini, red peppers, mushrooms, sweet potatoes and plenty more healthy, tasty stew ingredients. Gluten-free, vegan, paleo, low carb, keto and Whole30 compliant.

Provided by Kelly

Categories Dinner

Time 45m

Number Of Ingredients 16

Ingredients

1 onion
4 garlic cloves
1 carrot
1 red bell pepper
6 cremini mushrooms
1 zucchini
1 sweet potato
1 tbsp Italian herbs
1 tbsp tomato puree
1.5 tbsp coconut aminos
1 tsp balsamic vinegar
3 tbsp arrowroot starch (, mixed with 3 tbsp water)
14.5 oz tin chopped tomatoes
3.5 cups vegetable stock
1.5 cups chopped kale
salt and pepper (, to taste)

Steps:

Heat a tbsp of olive/avocado oil in a large pot/pan over medium heat. Finely chop the onion and add it in. Stir and let cook for a few minutes.
Add the minced garlic and cook for a minute. Peel the carrot and cut it into semi circle slices. Add to the pan.
Cut the red pepper into ½-inch chunks, the mushrooms into quarters and the zucchini into semi circle slices.
Add them all to the pan and cook for 5-10 minutes, until starting to brown and soften. Add a little more oil if needed.
Peel and cut the sweet potato into ½-inch pieces. Add it to the pan along with the herbs, tomato puree, coconut aminos, balsamic vinegar, arrowroot starch slurry, chopped tomatoes and vegetable stock.
Bring to a gentle simmer and leave to cook for 20-25 minutes, until the sweet potato is soft through. Add chopped kale within the last few minutes.
Season with salt and pepper, to taste. Serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 168 kcal, Carbohydrate 18 g, Protein 5 g, Fat 1 g, Fiber 6 g, Sugar 7 g

LOTS-A-VEGGIES STEW

Lots-A-Veggies Stew image

Make and share this Lots-A-Veggies Stew recipe from Food.com.

Provided by Gingerbear

Categories Stew

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 (16 ounce) can baked beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (14 1/2 ounce) can beef broth
1 (11 ounce) can whole kernel corn, undrained
1 (10 1/2 ounce) can condensed vegetable soup, undiluted
1 (6 ounce) can tomato paste
1 medium green pepper, diced
1 cup sliced carrot
1 cup sliced celery
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt (optional)
1/2 teaspoon dried marjoram
1/2 teaspoon pepper

Steps:

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
Transfer 2 a 5 qt.
slow cooker.
Add the remaining ingredients and mix well.
Cover and cook on low for 5 hours or until vegetables are tender.

Nutrition Facts : Calories 292.5, Fat 9, SaturatedFat 3, Cholesterol 31.3, Sodium 1215.2, Carbohydrate 38.3, Fiber 8.4, Sugar 10.3, Protein 18.5

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