(Almost) Vegetarian Vegetable Stew!
This is a really easy, flexible, one pot vegetable stew. It’s almost vegetarian because I use a chicken stock, so to make it fully vegetarian just sub in vegetable! It’s great with garnished with some cheddar cheese, a dollop of sour cream, and some fresh cilantro.
Servings Prep Time
8bowls 45minutes
Cook Time
30-45minutes
Servings Prep Time
8bowls 45minutes
Cook Time
30-45minutes
Ingredients
Stew
Spices
Instructions
  1. Heat olive oil in dutch oven over medium heat. Add garlic, red onion, shallot, and spices. Cook until fragrant.
  2. Add in tomatoes and 2 cups of stock, cook for a few minutes.
  3. Add all vegetables to the pot. If it needs more liquid, add the last cup of stock. It will cook down. Bring to a boil, then reduce heat to medium-low, cover, and let simmer for 30 minutes. Stir occasionally and check to see if potatoes, or squash are tender.
  4. Serve with cheddar cheese, sour cream, and chopped cilantro. Since this makes a large amount, I usually freeze half and eat the other half for lunches.
Recipe Notes

If you decide to make this, keep in mind the spices can be adjusted to your preference. I don’t ever actually measure, I just start dumping them in until it smells good, taste it half way through, and add more if needed. Also note, I don’t use any salt, which may not be your preference.