How to make Vegetable Stew Taste Delicious

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + vegetable bouillon

Homemade broth is lower in sodium and more flavorful.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Fresh tomatoes provide a vibrant flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and sweetness.

Wash the vegetables thoroughly to remove any pesticides.

Chop the celery into small pieces, not too much to overwhelm the dish.

Cut a sweet Vidalia onion into pieces.

Peel and chop five potatoes, placing them in cold water to prevent oxidation.

Smash a large garlic clove with the side of a knife to remove the skin, then chop it.

Heat vegetable oil in a pan over medium-high heat and sauté the garlic until golden brown and fragrant.

Add the chopped potatoes, celery, and onions to the pan, cooking for about 7-8 minutes.

Chop the cabbage into thick pieces and set aside.

After the potatoes have cooked for 7-8 minutes, add the chopped cabbage to the pan and cover with a lid to help it wilt down.

Once the cabbage has wilted, stir the vegetables together to combine flavors.

Add the asparagus, cutting off the woody ends before placing them in the pan.

Add the green beans, snapping off the ends as needed.

Drain half of the brine from the can of white kidney beans before adding them to the stew.

Add the stewed tomatoes and whole peeled tomatoes to the mixture.

Pour in the vegetable stock and add the better than bouillon vegetable base for extra flavor.

Season with vegetable seasoning, onion powder, garlic powder, black pepper, and salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary