Angie's Veggie Stew Recipe

Name: Angie's Veggie Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, diced; 1 green cabbage (chopped into chunks); 1 bushel celery; 1 (18 ounce) bag frozen carrots; 1 (18 ounce) bag frozen corn; 1 (18 ounce) bag frozen French-cut green beans; 1 (18 ounce) bag frozen peas; 2 (15 ounce) cans black beans; 3 (14 ounce) cans stewed tomatoes; salt; pepper; garlic; chili powder; cumin; bay leaf; beef bouillon

Servings: persons

2 onions, diced
1 green cabbage (chopped into chunks)
1 bushel celery
1 (18 ounce) bag frozen carrots
1 (18 ounce) bag frozen corn
1 (18 ounce) bag frozen French-cut green beans
1 (18 ounce) bag frozen peas
2 (15 ounce) cans black beans
3 (14 ounce) cans stewed tomatoes
salt
pepper
garlic
chili powder
cumin
bay leaf
beef bouillon

1
In large stew pot, saute onions over medium to medium high heat until translucent.
2
Season with garlic, salt, and pepper.
3
Added the chopped cabbage and saute for a minute or two.
4
Add frozen veggies to mix and saute altogether, and season according to your tastes.
5
While veggies are cooking, open cans of black beans and rinse in colander.
6
Add to veggies.
7
Add stewed tomatoes (you can get the seasoned ones at the store that are for chili -- they're even better!).
8
Do not drain the liquid from the cans -- that's what brings it together!
9
Add seasonings to your liking (including beef bouillon) and add 2 or 3 uncrushed bay leafs to the mix.
10
Add a few cups of water (to your liking, of course.
11
We don't like super soupy stew -- we like it pretty chunky, so we don't add much water).
12
Reduce heat to medium, cover, and let it simmer for about an hour or so.
13
SUPER easy and easy for kiddos to eat as well!
14
I make my cornbread along with it (check out 'Angie's cheesy cornbread'!).
15
I hope you enjoy!

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 onions, diced, 1 green cabbage (chopped into chunks), 1 bushel celery, 1 (18 ounce) bag frozen carrots, and more.

Yes, Angie's Veggie Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Angie's Veggie Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions