Winter Vegetable Stew Recipe

Name: Winter Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon olive oil; 2 large leeks, cleaned and sliced; 4 cups reduced-sodium chicken broth or 4 cups reduced-sodium vegetable broth; 2 medium russet potatoes, peeled and cubed; 2 medium carrots, peeled and sliced; 1 medium zucchini, sliced; 3 stalks celery, chopped; 1 tablespoon fresh rosemary, lightly chopped; 5 ounces arugula; 1 (10 1/2 ounce) can condensed cream of chicken soup or 1 (10 1/2 ounce) can condensed cream of potato soup; fresh ground black pepper, to taste

Servings: persons

1 tablespoon olive oil
2 large leeks, cleaned and sliced
4 cups reduced-sodium chicken broth or 4 cups reduced-sodium vegetable broth
2 medium russet potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 medium zucchini, sliced
3 stalks celery, chopped
1 tablespoon fresh rosemary, lightly chopped
5 ounces arugula
1 (10 1/2 ounce) can condensed cream of chicken soup or 1 (10 1/2 ounce) can condensed cream of potato soup
fresh ground black pepper, to taste

1
Saute leeks over medium heat about 5 minutes or until translucent.
2
Add broth and condensed soup; bring to a boil.
3
Add potatoes, carrots, zucchini, celery and rosemary; gently boil (soft rolling boil) about 10 minutes or until vegetables are soft (the potatoes will take longer than the other veggies; test a potato to make sure).
4
Add arugula.
5
Stir over medium heat until the arugula cooks down (about 1-2 minutes).
6
Remove from heat.
7
Serve topped with fresh ground black pepper.
8
If you desire a vegetarian soup, use the vegetable broth and potato soup options.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 large leeks, cleaned and sliced, 4 cups reduced-sodium chicken broth or 4 cups reduced-sodium vegetable broth, 2 medium russet potatoes, peeled and cubed, and more.

Yes, Winter Vegetable 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.

Winter Vegetable Stew

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