Fall Veggie Stew

SERVINGS

4 servings

INGREDIENTS

  • 1/2

    onion, diced

  • 2

    celery, diced

  • 6

    cloves garlic, chopped

  • 1

    tsp. olive oil

  • 2

    parsnips, chopped

  • 2

    carrots, chopped

  • 1

    medium sweet potato, chopped

  • 3-5

    sprigs fresh thyme

  • 1

    tsp. salt

  • 4

    cups water

DIRECTIONS

STEP 1: If you're using a crockpot, add all ingredients into the crockpot and cook on low for 5-6 hours. Make sure to remove the thyme sprigs before eating!
STEP 2: If you're cooking stove top, first add olive oil, onion, celery, and garlic to a large pot. Saute for 5 minutes on medium.
STEP 3: Next add the remaining ingredients to the pot. Turn the heat to high, wait until it begins to boil then reduce heat to low and simmer for 30-40 minutes. Remove the thyme sprigs before eating.

AUTHOR NOTES

This meal smells like Thanksgiving dinner!! We added in plenty of onions and garlic to up the flavor factor 'cause you know how much we love garlic ;) We also included a variety of root veggies for a boost of body lovin' vitamin A and C, which help protect your immune system during cold and flu season!

Tone_It_Up_Healthy_Veggie_Stew_Recipe

COMMENTS 9

  1. Since there is no protein in this soup would this be a side dish?? what meal would this be for?

    1. If you needed more protein, you could dice and cook chicken, cook up ground turkey, throw in tofu in the last 20 or so minutes or even grill a piece of fish. But, these veggies are actually packed full of protein – something most people don’t really think about. But it’s all about your preference :) I would just eat it as my M5 :)

    2. I wondered the same thing, I think I will tailor the recipe and add chicken since it’s so low cal anyway (:

  2. Anyone know good substitutions for celery that would add flavor? I’m allergic, and usually just leave it out of recipes. I’m curious if anyone knows any good substitutes though, so that there’s still depth of flavor that I’m told celery adds to dishes.

    1. I always add leek. It has a nice flavor so I can easily imagine to switch those two and still have a good favorable taste!

  3. I made a version of this last night, but added a can of hominy, diced tomatoes, and diced green chilis. Skipped the parsnip and added a small zucchini and yellow squash instead and used veggie broth instead of water. Topped it with a little minced cilantro and it was delicious! Ours was more of a chowder, but my family inhaled it! It was so good and so easy!

    Did you all know that you can freeze, carrots, zucchini, squash, onions, and celery? I had a lot of these ingredients on hand last week and just diced them up and stored them in individual bags and placed all the bags in one huge ziplock bag and placed it in the freezer, so when it was time to make the chowder, I took everything out of the freezer like an hour earlier and cooked it when it was still halfway frozen. Tasted amazing and it saves so much time! Freeze all your veggies before they go bad and you can always throw them into other recipes. Frozen mushrooms are great in those little egg muffins ;)

  4. Making this tonight!!!! Will probably serve with a roasted chicken but it is cold and POURING with rain here. This soup sounds perfect!!

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