The dinner I have made the most this season is this Winter Veggie Stew. It is my go-to soup recipe for these chilly winter months. Warming, a bit rustic and fast and easy to whip together. I serve a big bowl of this soup with a side of freshly baked crusty bread and dinner is done.
Nourishing Veggie Stew
This Winter Veggie Stew is super nourishing and perfect for when you feel like your immune system is dragging a bit. With garlic, onion, spices and a cozy broth, this soup packs a feel good punch!
This Winter Veggie Stew is filled with a variety of veggies like carrots, spinach, parsley, celery, potato and onion. Plus it contains a protein-boosting ingredient.
Veggie Stew: One Pot Meal
This Winter Veggie Stew is a dinner in a pot. I whip it up in about a half an hour – simmer longer for more tender veggies – and it usually gives up two days of dinners between my husband and I. And I love serving this soup in my East Fork* bowls.
We all know that all plants contain protein. But to give this soup an extra boost of protein you can add one of the ingredients listed below. I use Field Roast Sausages because I adore the flavor, texture and richness they add to my soup. I choose the Chipotle flavor because it adds a nice amount of spiciness. But other protein-boosting options for this Winter Veggie Stew are:
- white beans
- tofu cubes
- tempeh cubes or tempeh bacon, chopped
Other Veggies to Try
You can also add some additional or substituted veggies to this easily customizable Winter Veggie Stew. Try:
- chopped cabbage
- sweet potato
- bell pepper
- mushrooms (I often add sliced shiitake mushrooms to this recipe)
This Winter Veggie Stew is really something I look forward to. It smells amazing as you are simmering it and is so jam-packed with fiber, antioxidants and phytochemicals. This is indeed my ultimate vegetable soup for fall and winter. I hope you can give it a try and serve it to those you love!
More Vegan Soups to Try..
Browse my SOUP section for even more vegan soup recipes.
Winter Veggie Stew
- 2-3 tablespoon extra virgin olive oil
- 3-5 cloves garlic
- 1 medium red onion, chopped
- 1 bunch celery, chopped
- 1 bay leaf
- 1 cup carrots, chopped
- 4 cups vegetable broth
- 1 cup water
- 1 Field Roast vegan sausage, sliced, or substitute (beans, lentils..)
- 1 bunch flat-leaf parsley, finely chopped
- 3 cups kale or spinach, chopped
- ⅓ cup nutritional yeast
- 1 medium Russet potato, peeled and chopped
- 1 cup pasta, any variety
- black pepper, to taste
- Turn stove to high. Add the olive oil to your large soup pot.
- Add in the onion, garlic, bay leaf and celery. Cook on high for 2-3 minutes, stirring ingredients every minute. You want the onion to caramelize a bit and the onion to toast to also caramelize the flavor a bit.
- Add in the veggie broth, water, potato, carrots, parsley, nutritional yeast, vegan sausage and pasta. Bring to a boil. Cover pot with lid and reduce heat to medium-low. Cook, covered for about 15 minutes.
- Simmer the soup on medium, lid off, for another five minutes to thicken the consistency. The pasta should be cooked by now, all the veggies tender. At this point you are just developing the flavors a bit more.
- Add in the spinach or kale and optional black pepper. Stir the greens into the soup. Cover the lid one more time and bring soup up to high – just a minute or so. The heat will quickly soften the greens.
- Uncover lid and turn off heat. Serve warm. If desired: you can leave the soup on low, simmering for another ten minutes, covered to develop the flavors and soften the ingredients even more. This soup is delicious same day, as well as served as leftovers the next day.
- large soup pot
- If using beans instead of vegan sausage, add the beans more towards the end of the cooking time so that they do not get overly mushy.
nutrition estimate | per serving
*disclosure: contains an East Fork pottery affiliate link