Hearty Vegetable Stew
A warming and filling veggie-packed stew, perfect for feeding a hungry group on a cold day. Add a can of pumpkin to make it extra creamy and satisfying!
Servings 8
Calories 115kcal
Equipment
- dutch oven
- Immersion Blender
Ingredients
- 1 onion, diced
- 6 garlic cloves, minced
- 3 celery stalks, cut into 1/2" chuncks
- 3 large carrots, cut into 1/2" chunks
- 16 oz mushrooms, cut into large chunks
- 3 large potatoes, cut into 1" chunks
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tomato, diced
- 3 T tamari or soy sauce
- 1 T paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 5 cups water
- 1 15 oz can pumpkin puree optional
- salt & pepper to taste
Instructions
- Place onion, garlic, celery, carrots and 1/4 cup water in a large pot over high heat. Saute for 3-4 minutes. Add a small amount of water, if needed.
- Add all other ingredients. Bring to a simmer, cover and turn heat to low. Let simmer for 20-25 minutes, until potatoes are soft.
- Remove 2 cups of the soup and carefully blend with an immersion blender until smooth. Return to pot.
- Serve with garnishes such as fresh parsley and red pepper flakes.
Notes
Rather than removing 2 cups of soup for blending, you can also simply place your immersion blender into the pot of stew and run for 15 seconds.
Let the soup cool and then put it in a freezer-safe container for a quick and easy freezer meal.