Stews are perfect for the winter months! They provide warmth, nutrition, and comfort during the colder days. They’re packed with veggies, beans for proteins, and aromatic herbs and spices to bring the flavors together. This winter veggie stew is filling, nutritious, and will please the family!
Winter Veggie Stew Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 sweet potato
- 1 parsnip, peeled and cubed
- 1 turnip, peeled and cubed
- 2 cups butternut squash
- 1 can of diced tomatoes
- 4 cups vegetable broth
- 1 can of chickpeas,
- 1 cup green beans, trimmed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- 2 cups kale or spinach,
- Fresh parsley, chopped
Winter Veggie Stew Ingredients
- Sauté Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.
- Add Veggies:
- To the pot, add carrots, celery, sweet potato, parsnip (if using), turnip (if using), and butternut squash. Cook, stirring occasionally, for about 10 minutes to slightly soften the vegetables.
- Add Liquids and Simmer:
- Stir in the diced tomatoes (with their juice), vegetable broth, chickpeas, green beans, thyme, rosemary, salt, pepper, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 20-25 minutes, or until the vegetables are tender.
- Add Greens:
- Add the kale or spinach to the pot and cook for another 5 minutes, or until the greens have wilted. Remove the bay leaves and adjust the seasoning with salt and pepper.
- Serve:
- Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side for dipping.
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