Veggie Stew Recipe

Name: Veggie Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces canned red kidney beans, drained (liquid reserved); 19 ounces canned white beans, drained (liquid reserved); 19 ounces canned chick-peas, drained (liquid reserved); reserved juices; 1 cup water; 2 medium potatoes, diced; 1 cup turnip, diced; 2 cups packed cabbage, grated; ½ cup celery, thinly sliced; 2 tablespoons soya sauce; 2 bay leaves; 2 teaspoons instant vegetable broth mix; 14-1 teaspoon garlic powder; 14-1 teaspoon thyme; 14-1 teaspoon marjoram; 18-¼ teaspoon cumin; 1 teaspoon salt; ¼ teaspoon pepper; 14 ounces canned tomatoes, mashed; 1 cup fresh green peas or 1 cup frozen green pea; 3 tablespoons cornstarch; 3 tablespoons water

Servings: persons

14 ounces canned red kidney beans, drained (liquid reserved)
19 ounces canned white beans, drained (liquid reserved)
19 ounces canned chick-peas, drained (liquid reserved)
reserved juices
1 cup water
2 medium potatoes, diced
1 cup turnip, diced
2 cups packed cabbage, grated
½ cup celery, thinly sliced
2 tablespoons soya sauce
2 bay leaves
2 teaspoons instant vegetable broth mix
14-1 teaspoon garlic powder
14-1 teaspoon thyme
14-1 teaspoon marjoram
18-¼ teaspoon cumin
1 teaspoon salt
¼ teaspoon pepper
14 ounces canned tomatoes, mashed
1 cup fresh green peas or 1 cup frozen green pea
3 tablespoons cornstarch
3 tablespoons water

1
Combine beans in a medium-sized bowl.
2
Combine next 17 ingredients in a large pot, putting only minimum amount of seasoning.
3
Bring to a boil.
4
Cover and simmer for 10 minutes.
5
Add beans.
6
Simmer approximately 3 minutes more, until vegetables are tender but still crunchy.
7
Add tomatoes and peas.
8
Simmer for another 3 or 4 minutes.
9
Taste and adjust seasoning.
10
In a small cup, delay cornstarch in the last quantity of water.
11
Add to boiling stew.
12
Bring back to a boil until the stew thickens slightly.
13
Discard bay leaves.

3130

kcal

Calories

108

Fat

503

Carbs

157

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 22 ingredients. The key ingredients include: 14 ounces canned red kidney beans, drained (liquid reserved), 19 ounces canned white beans, drained (liquid reserved), 19 ounces canned chick-peas, drained (liquid reserved), reserved juices, and more.

Yes, 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!

Veggie Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions