Vegetable Stew
Sautéed seasonal vegetables combine in a savory, spice-filled broth, and cook together into one harmonious dish, served hot enough to warm your soul.
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
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.
Nutrition
Calories: 114kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 159mgPotassium: 405mgFiber: 4gSugar: 9gVitamin A: 8846IUVitamin C: 21mgCalcium: 51mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.