Vegetable Stew

It’s officially fall which means it’s officially soup season!!

I probably make a soup once a week during this season, usually on a Sunday so I have a big pot filled with hearty soup in my fridge when I come home from work. This vegetable stew is absolutely delicious, filling and very inexpensive! 

Vegetable Stew

Vegetable Stew


  • 4 carrots, diced
  • 3 sticks of celery, diced
  • 1 medium yellow onion, diced
  • 6 garlic cloves, minced
  • .5 lb sliced portobello mushrooms
  • 1/3 cup tomato paste
  • 1.5 lb gold potatoes, cut into 3/4 inch pieces
  • 4 cups water
  • 1.5 cup vegetable broth
  • 1.5 cups peas (dethaw if frozen)
  • 3 fresh sprigs rosemary, minced
  • 1 tbsp dried parsley
  • 1/2 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1/2 tbsp marjoram


  1. In a large pot, heat one tablespoon of water. Sautée onion, celery and carrots for 5 minutes.
  2. Stir in mushrooms and garlic. Cook for an addition 8-10 minutes, stirring frequently.
  3. Add diced potato, water, vegetable broth, tomato paste, dried parsley, paprika, oregano and marjoram. Bring to a boil, then reduce heat to a simmer. Stir in rosemary, cook covered for 10 minutes.
  4. Once potato is tender, add peas and stir to combine. Let cook for a further 10 minutes.
  5. Transfer 1/3 of the stew to a blender and blend till smooth. Pour back into the pot and stir well.
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