Best 4 Lots A Veggies Stew Recipes

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Indulge in a hearty and wholesome Lots-A-Veggies Stew, a symphony of colorful vegetables simmered in a savory broth. This delectable stew is not only a feast for the taste buds but also a nutritional powerhouse, packed with an array of vitamins, minerals, and antioxidants. With three enticing variations—Classic, Vegan, and One-Pot—this versatile dish caters to diverse dietary preferences and cooking styles. Explore the Classic Lots-A-Veggies Stew for a traditional take on this comforting meal, featuring tender chunks of chicken or tofu nestled amidst a medley of vegetables. Delight in the Vegan Lots-A-Veggies Stew, a plant-based rendition that showcases the vibrant flavors of vegetables and a rich, flavorful broth. Last but not least, discover the convenience of the One-Pot Lots-A-Veggies Stew, a time-saving wonder that combines all ingredients in one pot for an effortless cooking experience.

Let's cook with our recipes!

VEGETABLE STEW



Vegetable Stew image

This Vegetable Stew is easy to make and the perfect comforting, hearty one-pot dinner that the whole family will enjoy! It's filled with zucchini, red peppers, mushrooms, sweet potatoes and plenty more healthy, tasty stew ingredients. Gluten-free, vegan, paleo, low carb, keto and Whole30 compliant.

Provided by Kelly

Categories     Dinner

Time 45m

Number Of Ingredients 16

1 onion
4 garlic cloves
1 carrot
1 red bell pepper
6 cremini mushrooms
1 zucchini
1 sweet potato
1 tbsp Italian herbs
1 tbsp tomato puree
1.5 tbsp coconut aminos
1 tsp balsamic vinegar
3 tbsp arrowroot starch (, mixed with 3 tbsp water)
14.5 oz tin chopped tomatoes
3.5 cups vegetable stock
1.5 cups chopped kale
salt and pepper (, to taste)

Steps:

  • Heat a tbsp of olive/avocado oil in a large pot/pan over medium heat. Finely chop the onion and add it in. Stir and let cook for a few minutes.
  • Add the minced garlic and cook for a minute. Peel the carrot and cut it into semi circle slices. Add to the pan.
  • Cut the red pepper into ½-inch chunks, the mushrooms into quarters and the zucchini into semi circle slices.
  • Add them all to the pan and cook for 5-10 minutes, until starting to brown and soften. Add a little more oil if needed.
  • Peel and cut the sweet potato into ½-inch pieces. Add it to the pan along with the herbs, tomato puree, coconut aminos, balsamic vinegar, arrowroot starch slurry, chopped tomatoes and vegetable stock.
  • Bring to a gentle simmer and leave to cook for 20-25 minutes, until the sweet potato is soft through. Add chopped kale within the last few minutes.
  • Season with salt and pepper, to taste. Serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 168 kcal, Carbohydrate 18 g, Protein 5 g, Fat 1 g, Fiber 6 g, Sugar 7 g

VEGETABLE STEW



Vegetable Stew image

Warm up with a bowl of this thick, hearty Vegetable Stew ... it's so delicious and easy to make!

Provided by Ginnie

Categories     Soup

Time 55m

Number Of Ingredients 20

1 tablespoon extra virgin olive oil
1 medium onion, (chopped)
2 large carrots, (sliced 1/2-inch thick (about 1 1/2 cups))
2 stalks celery, (sliced 1/2 inch thick (about 1 cup))
8 ounces mushrooms, (halved or quartered (depending on size))
2 large cloves garlic, (minced)
1/4 cup flour
2 tablespoons paprika
3 tablespoons tomato paste
2 medium red potatoes, (cut into 1-inch chunks (about 1 1/2 cups))
1 cup frozen cut green beans
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
5 cups vegetable broth
1/3 cup frozen peas
1/4 cup chopped flat-leaf parsley
kosher salt
pepper

Steps:

  • Heat olive oil over medium heat in a large Dutch oven.
  • When oil is hot, add onions, carrots, and celery; season lightly with salt and pepper. Cook for about 5 minutes, or just until onions start turning translucent on edges.
  • Add mushrooms, then cook until most of they liquid they release has evaporated (about 7 to 10 minutes).
  • Stir in garlic. Cook, stirring constantly, until fragrant (about 30 seconds or so).
  • Sprinkle flour and paprika over veggies. Stir to coat the vegetables, then continue cooking for 2 minutes, stirring constantly.
  • Add tomato paste and stir to coat veggies. Then add potatoes, green beans, bay leaves, thyme, rosemary, sage, and vegetable broth. Mix well.
  • Bring stew to a boil over high heat, then reduce heat to a simmer. Cover pan with lid, leaving a crack open. Simmer stew until veggies are tender, about 20 to 30 minutes
  • Add peas and parsley; heat through. Season generously to taste with salt and pepper.
  • Serve stew hot. Enjoy!

Nutrition Facts : Calories 241 kcal, ServingSize 1 serving

LOTS-A-VEGGIES STEW



Lots-A-Veggies Stew image

Make and share this Lots-A-Veggies Stew recipe from Food.com.

Provided by Gingerbear

Categories     Stew

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 19

1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 (16 ounce) can baked beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (14 1/2 ounce) can beef broth
1 (11 ounce) can whole kernel corn, undrained
1 (10 1/2 ounce) can condensed vegetable soup, undiluted
1 (6 ounce) can tomato paste
1 medium green pepper, diced
1 cup sliced carrot
1 cup sliced celery
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt (optional)
1/2 teaspoon dried marjoram
1/2 teaspoon pepper

Steps:

  • In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
  • Transfer 2 a 5 qt.
  • slow cooker.
  • Add the remaining ingredients and mix well.
  • Cover and cook on low for 5 hours or until vegetables are tender.

Nutrition Facts : Calories 292.5, Fat 9, SaturatedFat 3, Cholesterol 31.3, Sodium 1215.2, Carbohydrate 38.3, Fiber 8.4, Sugar 10.3, Protein 18.5

VEGETABLE STEW



Vegetable Stew image

Everyone in my family welcomes a dinner that centers around stew. This particular stew is so colorful you can bring the pot right to the table and serve it from there!

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield about 8-10 servings (3-1/2 quarts).

Number Of Ingredients 17

1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium potatoes, peeled and cubed
1 medium leek, sliced
6 cups beef broth
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups chopped cabbage
2 to 3 cups cauliflower florets
3 carrots, sliced
1 celery rib, sliced
1 package (9 ounces) frozen cut green beans, thawed
Minced fresh parsley
Cornstarch and water, optional

Steps:

  • In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.

Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 595mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

Tips:

  • Use a variety of vegetables: This will give your stew a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, zucchini, and tomatoes.
  • Don't overcook the vegetables: You want them to be tender, but not mushy. Cooking them for too long will also make them lose their nutrients.
  • Add some protein: This will make your stew more filling and satisfying. Some good options include beef, chicken, pork, or tofu.
  • Use a flavorful broth: This will help to enhance the flavor of the stew. You can use chicken broth, beef broth, or vegetable broth.
  • Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.

Conclusion:

Lots-A-Veggies Stew is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own tastes. With a few simple tips, you can make a stew that is packed with flavor and nutrients. So next time you are looking for a hearty and satisfying meal, give Lots-A-Veggies Stew a try.

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