Eat-Your-Veggies Vegetarian Stew Recipe

Name: Eat-Your-Veggies Vegetarian Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 3 garlic cloves, minced; 1 large onion, diced; 1 teaspoon fresh thyme, minced; 1 teaspoon fresh sage, minced; 1 teaspoon salt; 1 teaspoon fresh ground pepper; 1 teaspoon dried Italian herb seasoning; ½ cup riesling wine or ½ cup dry vermouth; 2 (14 1/2 ounce) cans vegetable broth; 1 parsnip, diced; 1 carrot, diced; 1 russet potato, peeled and diced; 1 small butternut squash, peeled and diced*; ½ cup wild rice; ½ cup green beans, diced; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 cup cremini mushrooms or 1 cup button mushroom, chopped; ½ cup chopped Baby Spinach; ½ cup finely diced romano cheese or ½ cup parmesan cheese

Servings: persons

1 tablespoon vegetable oil
3 garlic cloves, minced
1 large onion, diced
1 teaspoon fresh thyme, minced
1 teaspoon fresh sage, minced
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon dried Italian herb seasoning
½ cup riesling wine or ½ cup dry vermouth
2 (14 1/2 ounce) cans vegetable broth
1 parsnip, diced
1 carrot, diced
1 russet potato, peeled and diced
1 small butternut squash, peeled and diced*
½ cup wild rice
½ cup green beans, diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 cup cremini mushrooms or 1 cup button mushroom, chopped
½ cup chopped Baby Spinach
½ cup finely diced romano cheese or ½ cup parmesan cheese

1
Heat the oil in a Dutch oven or stockpotl add the garlic, onion, thyme, sage, salt, pepper, and herb blend.
2
Cook, stirring, until flavors release, about 3 minutes.
3
Add the riesling; cook, stirring 1 minute.
4
Add the broth, parsnip, carrot, poatato, squash, and wild rice; heat mixture to a boil.
5
Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
6
Add the green beans, tomatoes, and mushrooms; cook until all the vegetables and rice are tender, 15-25 minutes.
7
Stir in the spinach; cook until slightly wilted, 1 minute.
8
Ladle stew into bowls; add the cheese just before serving.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 3 garlic cloves, minced, 1 large onion, diced, 1 teaspoon fresh thyme, minced, and more.

Yes, Eat-Your-Veggies Vegetarian 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.

Eat-Your-Veggies Vegetarian Stew

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