I am not always the biggest fan of soup. Usually I leave a soup meal feeling deeply dissatisfied that I drank my food instead of chewing it. That’s why my soup recipes are either very thick and creamy or PACKED full of delicious ingredients, like this 30-Minute Versatile Vegetable Stew.
This stew is part of my intuitive cooking series, which means that the recipe is more of a guide for you to become more comfortable in the kitchen. In the end, I promise you will have made a delicious vegan stew all on your own, and you may have new skills you can use for your next soup venture. Trust me, you can do this.
The recipe itself has loose suggestions for ingredients, but you are welcome to make this as customized as you want. If you scroll just past the recipe (and the video) there is a little chart with some suggestions for substitutions. You can always start by using the ingredients I used, and then branch out when you feel more daring!
PS. If you get nervous, there is a video you can watch just below the recipe that will guide you through the steps. You got this!
More intuitive cooking recipes: The Perfect Soft Scrambled Eggs + Never Fail Crispy Tofu + The Creamiest Apple Pie Oatmeal
30-Minute Versatile Vegetable Stew
This Intuitive Cooking 30-Minute Versatile Vegetable Stew is the perfect hardy, vegan soup that you can meal prep for the week or serve to a big family!
Ingredients
- olive oil, enough to coat the bottom of a dutch oven or large stockpot
- 3 pinches whole spices (I used fennel seed, coriander seed, and peppercorn)
- 1 spoonful fresh ginger, grated
- 3 garlic cloves, minced
- 3 heaping cups squash, pumpkin or root vegetables, cubed (I used 1/2 large russet potato and 2 small sweet potatoes)
- 2 cups crunchy vegetables, cut into matchsticks or florets (I used carrots)
- salt, to taste
- 2 cans fire roasted crushed tomatoes
- 4 cups vegetable broth
- 1 can beans, drained and rinsed (I used cannellini beans)
- 2 heaping cups frozen vegetables (I used corn and peas)
- fresh herbs, to garnish
Instructions
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Heat a large stockpot or dutch oven over medium-low heat. Add enough olive oil to coat the bottom of the pot. Once the oil is heated, add in spices and grated ginger and toss constantly until the spices are toasty and aromatic.
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When the spices smell pungent and toasty, add in garlic, cubed root vegetables, and crunchy vegetables. Season with salt. Increase heat to medium, and toss for a few minutes just to soften the vegetables slightly and to begin to meld all of the flavors.
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After a few minutes, add in crushed tomatoes and vegetable broth. Stir until everything is well combined. Increase heat to high and bring everything to a boil. Once boiling, reduce heat to low, cover, and let simmer for 20 minutes.
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After 20 minutes, remove lid, stir, and carefully taste to see if it needs more salt. Salt if needed. Add in beans and frozen vegetables. Gently stir. Increase heat to medium and let cook for 5 minutes, uncovered.
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After 5 minutes, take off heat and serve! Garnish with fresh herbs.
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EAT UP.
Recipe Notes
* See graph below for substitution ideas.
choosingchia says
Ok this looks like my kind of soup! Perfect for a lazy weeknight!