Veggie stew will warm you up from the inside out. Potatoes, carrots, mushrooms and more. Full of nutrient dense veggies and tons of flavor in each bite.
- 1 tbsp olive oil
- 3 garlic cloves minced
- 2 cups russet potatoes *
- 1 large yellow onion sliced
- 1 cup chopped mushrooms
- 1½ cup chopped carrots *2 -3 large carrots peeled
- 1½ cup chopped celery
- 4 tbsp tomato paste
- 1 14.5 oz can of crushed or diced tomatoes
- 3½ cups veggie broth just under 32 oz
- 3 tbsp Worcestershire sauce *
- ½ tsp salt
- ½ tsp pepper
- 1 tsp fresh thyme or dried
- ½ tsp chipotle powder
- 1 tsp italian seasoning
Slice the green cabbage. Slice the onions. Chop all the other raw veggies into equal sizes, carrots, celery, mushrooms. Mince the garlic. Grab a large 5 -6 qt pot and add in olive oil. Turn on medium heat, add onions, celery, carrots to the pot and sauté for about 5 minutes to soften everything up. Next add in the garlic, mushrooms, cabbage.
Add seasoning, canned tomatoes and tomato paste to the veggie mixture. pour veggie broth and Worcestershire over everything and mix everything a bit. I like to use a wooden spatula to mix. once things cook down, it will be much easier to mix so don't worry if things don't totally mix up perfectly.
Cover the veggie stew and let it cook for about 20 - 30 minutes until flavors are well combined and veggies are all softened. You may add more broth if you prefer your stew more thin consistency. *If you want a thicker consistency, take 1/4 cup of the cooked potatoes and mash them up with a fork in a bow, add them back to the stew and simmer a bit to add more thick consistency to your stew.Be sure to stir well before serving. Serve with toasted bread or avocado on top. Enjoy!
*peeled or unpeeled, totally up to you.
*use soy or vegan Worcestershire if vegan
Sodium: 962mg | Calcium: 56mg | Vitamin C: 11mg | Vitamin A: 5994IU | Sugar: 7g | Fiber: 4g | Potassium: 712mg | Calories: 124kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 3g | Protein: 3g | Carbohydrates: 24g | Iron: 2mg