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    Home » recipes » soup » Winter Veggie Stew

    by Kathy Patalsky · updated: Dec 16, 2020 · published: Dec 16, 2019 · About 4 minutes to read this article. 1 Comment

    Winter Veggie Stew

    Jump to Recipe
    Winter Veggie Stew with white cloth

    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.

    Close up Chunky Veggie Stew with bread

    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.

    Overheard Vegetable soup

    Protein-Boost

    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:

    • lentils
    • white beans
    • chickpeas
    • tofu cubes
    • tempeh cubes or tempeh bacon, chopped
    • seitan

    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
    • broccoli
    • kale
    • bell pepper
    • mushrooms (I often add sliced shiitake mushrooms to this recipe)

    Comforting Stew

    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.

    vegan soup recipes

    vegetable soup
    Winter Veggie Stew

    Winter Veggie Stew

    This cozy and nourishing one pot meal is packed with veggies, pasta and vegan sausage. This go-to stew is perfect for a warming meal in fall and winter.
    4.12 from 9 votes
    click the stars to rate
    Print Pin
    Prep: 10 mins
    Cook: 25 mins
    Servings: 5 servings

    Ingredients

    • 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

    Instructions

    • 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.

    Equipment

    • large soup pot
    recipe author: Kathy Patalsky

    Notes

    • 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

    Calories: 229kcal | Carbohydrates: 34g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 905mg | Potassium: 585mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7361IU | Vitamin C: 27mg | Calcium: 67mg | Iron: 3mg
    Soup
    American
    carrots, celery, dinner, fall, pasta, potatoes, stew, vegan, winter
    Did you make this?Snap a pic + tag me! @KathyPatalsky
    Winter Veggie Stew

    *disclosure: contains an East Fork pottery affiliate link

    More soup

    • Tomato Soup + Grilled Cheese Croutons
    • Sweet Potato Soup with Avocado
    • Vegan Chicken Soup
    • Vegan Senate Bean Soup

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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