Quick, Easy, Tasty Vegetable Stew

I made this the other day for dinner – super easy and yummy. I already had most of the ingredients at home and just had to buy a butternut squash and a pepper, however you could really just use whatever you have in your fridge.

Adapted from How it All Vegan by Tanya Barnard and Sarah Kramer

Garden Medley Vegetable Stew
Serves 4-6


1/2 medium onion, chopped
2 medium carrots, chopped
3 cloves garlic, crushed
1/2 butternut squash, peeled and cubed (I just found a small one and used all of it)
1 medium potato, chopped
1/2 medium green pepper, cored and chopped
28 oz can crushed tomatoes + juice OR 5-8 fresh tomatoes diced + 1/2 c water
1 t balsamic vinegar
2 c vegetable stock or water (I used veggie stock)
1 t tumeric
1 t cumin
1 t chili powder
salt and pepper to taste


In a large soup pot, saute the onions and carrot in oil on medium heat until onions are transparent. Add in the garlic and saute for 30 seconds more. Add the remaining ingredients and simmer for 30-45 minutes until veggies are tender.

I served with warm rosemary bread. Dee-lish.


One Response to “Quick, Easy, Tasty Vegetable Stew”

  1. Cindy Says:

    I made this last weekend and will probably make it again this weekend …it’s the perfect “fix” for a cold day! Yum!

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