This hearty, nutrition-packed Vegetable Stew is the ultimate comfort meal, perfect for those crisp, cool nights when you just need a warm pick me up. Sautéed seasonal vegetables combine in a savory, spice-filled broth, and cook together into one harmonious dish, served hot enough to warm your soul.
Whether you’re feeling under the weather, or need a warm hug disguised in a soup, this Vegetable Stew Recipe will pick you right up!
Reasons You’ll Love This:
Fridge Cleaner Recipe – If you’re like me, you tend to overbuy veggies at the supermarket and never learn your lesson. This veggie soup is perfect for when you have a bunch of leftover produce that needs to be used up.
Nutritious and Delicious – I don’t think I’ve ever had a soup I didn’t like, including the ones packed with vegetables. It might sound intimidating, but I promise it’s delicious!
Fall Harvest Recipe – This vegetable soup highlights all the fantastic Fall produce in one flavorful meal.
Easy to Make – Once all the veggies are chopped this recipe is a breeze to make.
Pick Me Up – When I feel a cold coming on, this is the soup I turn to. It’s packed full of excellent nutrients, and it tastes incredible. I swear it could cure anything!
I’m serious about this vegetable stew having EVERYTHING in it. You might not ever need another meal again because it’s packed with fiber, veggies, fruit, protein, carbs, herbs, and more. I think every food group is covered in this soup and I’m not even joking. On top of that, it tastes like a warm, loving hug in a bowl. You have to try this one!
Ingredient Info
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Veggies – You’ll need the usual carrot, onion, celery and garlic as well as some brussels sprouts, tomatoes and green beans. You can chop up these veggies as small or as large as you’d like.
- Starches – I went with a sweet potato and butternut squash, peeled and diced. You can also swap for regular potatoes, acorn squash, zucchini or pumpkin.
- Great Northern Beans – Canellini beans, navy beans, or lima beans are a fine substitute.
- Apples – Granny smith, or Honeycrisp have the best texture. Peeled and diced is best.
- Broth – Vegetable broth is ideal, but you can also use chicken or beef.
- Apple Cider – Use apple cider, not apple juice. If you don’t have any, use more broth or a splash of white wine.
- Maple Syrup – You can use brown sugar or honey instead.
Step by Step Instructions
This is a discussion about the recipe. For the actual recipe with amounts, please see the recipe below.
- Add oil to a pot over medium heat. Sauté onion for 5 minutes then add garlic.
- Add the carrots, celery, sweet potato, squash, and brussels sprouts. Cook for 5 minutes.
- Next, add apples and green beans. Stir and let it cook for another 5 minutes.
- Then, add tomatoes, broth and apple cider. Stir then add the northern beans.
- Sprinkle in sage, thyme, cinnamon, nutmeg, and a bay leaf. Mix then simmer for 20-25 minutes.
- Once done, add the maple syrup, then s&p if needed. Stir to combine. Remove bay leaf, then serve with parsley and a side of bread. Enjoy!
Tips & Advice
Christi’s Kitchen Tips
SOUP ADDITIONS: You can throw in whatever veggies you have on hand, even if they weren’t listed in the ingredients. Some great options are zucchini, leeks, mushrooms, bell peppers, spinach, corn or peas. Really anything would work in this soup.
If you want to add meat to this you can. You can use pre-cooked meat, or cook it before you start on the soup, then add it to the soup after it’s done simmering.
Storage – Store the leftover soup in an airtight container in the fridge for 4-5 days. You can also freeze some servings for up to 3 months. I love these soup cubes for freezing soup! Reheat on the stove or in the microwave.
Thick Soup – For a thicker stew, you can use a potato masher to mash the veggies a bit, or take an immersion blender to the stew for a few pulses. You can also make a cornstarch slurry and stir it in.
Frozen Veggies – Frozen Veggies can be used in this recipe, I would just add them toward the end of cooking so they don’t become too soft, but also so they have enough time to warm up.
Equipment
For this recipe you’ll need a few or all of the following kitchen items to help you perfect your vegetable stew.
FAQs
Anything that would overpower the flavor of the soup, I don’t recommend. Broccoli often isn’t seen in many soups because the smell and flavor when boiled can be overpowering.
Not letting the broth simmer for 20-25 minutes means a lot of the vegetables and potatoes will still be hard, and rough to bite into. Letting the soup simmer until the veggies are tender will help a lot with that flavor and texture of this dish.
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Vegetable Stew
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 sweet potato peeled and diced
- 1 cup butternut squash peeled and diced
- 1 cup brussels sprouts halved
- 1 cup apple peeled and diced (honeycrisp or granny smith)
- 1 cup green beans trimmed and cut into 1inch pieces
- 2 roma tomatoes fresh, deseeded and chopped
- 1 cup vegetable broth
- 1/2 cup apple cider
- 1 can great northern beans drained and rinsed
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 bay leaf
- 1 tablespoon maple syrup
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- In a large soup pot, add the olive oil and bring over medium heat. Add the diced onion to the pot and sauté for 5 minutes until translucent before adding the garlic. Cook for another minute until fragrant.
- Add the chopped carrots, celery, sweet potato, squash, and brussels sprouts to the pot. Stir to combine. Let this cook for an additional 5 minutes.
- Next, add the apples and green beans. Stir and let it cook for another 5 minutes. Then, add the tomatoes, broth and apple cider. Stir everything together then add the northern beans and stir.
- Sprinkle in the dried sage, thyme, cinnamon, nutmeg, and a bay leaf. Mix everything together until well combined, then allow it to come to a boil. Once boiling, turn the heat to low and allow the soup to simmer for about 20-25 minutes.
- Once the veggies are tender and the beans are warmed through, add the maple syrup, and salt and pepper if needed. Stir to combine. Take the bay leaf out, then portion out a few servings. Top with parsley, serve with some toasted bread or a slice of cornbread and enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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