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!
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.
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.
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.
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.
After 5 minutes, take off heat and serve! Garnish with fresh herbs.
* See graph below for substitution ideas.