Chunky Vegetable Stew Recipes

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CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)



Chunky Vegetarian Vegetable Soup (Fast and Easy) image

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Provided by jbr319

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 14

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
  • Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
  • Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
  • Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
  • Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g

HEARTY VEGETABLE STEW RECIPE BY TASTY



Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

  • In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
  • Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
  • Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
  • Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
  • Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
  • Remove the bay leaves.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

CHUNKY SIRLOIN BEEF STEW



Chunky Sirloin Beef Stew image

You don't need to simmer homemade stew for hours when you use a more tender cut of beef, like sirloin steak. This hearty dish will fill you up after a day of sledding or skating.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound beef sirloin steak, cut into 1/2-inch cubes
3 medium carrots, sliced
4 celery ribs, sliced
1 small onion, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup cold water
1 teaspoon browning sauce, optional

Steps:

  • In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 306mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

HEARTY VEGETABLE STEW



Hearty Vegetable Stew image

A Hearty Vegetable Stew chock full of healthy starches, veggies, mushrooms, and a rich savory broth. Paired with a thick slice of homemade bread - perfect.

Provided by Brand New Vegan

Categories     Soup/Stew

Number Of Ingredients 23

1 small Onion ((minced))
1 clove Garlic ((minced))
1 rib Celery ((minced))
1 Carrot ((minced))
1/4 cup Low Sodium Vegetable Broth ( )
1 large Onion ((chopped))
8 oz Button Mushrooms ((sliced))
8 oz Portobello Mushrooms ((sliced))
1 tsp Dried Rosemary
1 tsp Italian Seasoning
1/2 cup Red Wine (or broth) ((but the wine really adds a good flavor))
3 cups Low Sodium Vegetable Broth ( )
1/2 tsp Salt
1/4 tsp Ground Pepper
1 can Diced Tomatoes - no salt added ((15oz))
2 medium Carrots ((chopped))
2 ribs Celery ((chopped))
2 Yukon Gold Potatoes ((chopped))
1 can Tomato Sauce ((8oz))
1/2 tsp Kitchen Bouquet ((optional for color))
1 Tbs Balsamic Vinegar
1 Tbs Cornstarch
1 cup Frozen Peas

Steps:

  • Mince the carrot, celery stalk, and small onion for the roux very fine.
  • Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
  • Add the large chopped onion and continue cooking until softened.
  • It's ok if the liquid gets a little low - the brown bits add to the flavor.
  • Add the mushrooms and cook on medium high until they lose their liquid.
  • Season with the rosemary and italian seasoning.
  • Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
  • After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
  • Add all your chopped veggies and turn the heat up to boil.
  • Add the rest of the seasonings - but not the cornstarch.
  • Once it's boiling, turn down the heat to low and add the peas.
  • Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
  • Simmer to desired consistency.

CHUNKY STEW



Chunky Stew image

A very simple and delicious stew that will keep you warm in the winter.

Provided by Mike Ziegler

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 6

2 pounds ground beef
32 ounces tomato-vegetable juice cocktail
3 potatoes, peeled and cubed
1 (16 ounce) package frozen mixed vegetables
1 onion, chopped
salt and pepper to taste

Steps:

  • In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil.
  • Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until potatoes are tender. Salt and pepper to taste.

Nutrition Facts : Calories 592.2 calories, Carbohydrate 27.1 g, Cholesterol 128.6 mg, Fat 40.3 g, Fiber 4.1 g, Protein 28.9 g, SaturatedFat 16.4 g, Sodium 493.2 mg, Sugar 5.9 g

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