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Question by KathyS: Vegetarian Vegetable crock pot soup or stew recipe?
I’d like to make a tasty chunky soup or stew using what I have on hand and I cannot find a recipe that uses Vegetable broth instead of water.
I have veggie broth, potatoes, carrots, corn, diced tomatoes and tomato paste. I also have many herbs. Does anyone have an easy crockpot soup/stew recipe using any or all of the ingredients I have?
Best answer:
Answer by ladyw900ldriver
http://www.vegan-food.net/category/stew/
Add your own answer in the comments!
You don’t need a recipe; just substitute veg broth or even chicken or beef broth for water in any recipe you have.
Chop up what you have, add the broth, season to your taste and cook till vegis are done (but not mushy). Serve with a good bread.
COOKS.COM
1 lb. Frozen Mixed Vegetables
8 oz. Frozen Corn
2 Medium Onion (chopped)
4- 5 Celery Shoots (chopped medium)
2-3 Tablespoons Superior Touch Better Than Bouillon Vegetable Base
28 oz. Can of crushed Tomatoes
4 shakes of Worcestershire Sauce
12 Cups Water
Add black pepper to taste for kick (optional)
Gerry says, “Throw it all together, bring to a boil, and cook on low heat for 1 1/2 – 2 hours.”
You don’t need a special recipe. Just sub your veggie broth for the water called for!! It will taste better anyway. Try roasting yoru veggie chunks first (any root veggies) for best flavor.
Virtually any recipe that calls for meat based broths can have vegetable broth substituted without changing the overall taste of the soup or stew. One of my favorite vegetarian/vegan recipes contains virtually every vegetable “typically” kept in a house with the addition of beans to provide proteins.
“Vegetable Festival”
1 medium onion, chopped
4 large carrots, cut into 1/2″ chunks
3 celery stalks, cut into 1″ chunks
4 large potatoes, cut into bit size chunks (you can leave the skin on for fiber content)
1 cup frozen peas
1 cup frozen corn
1 cup frozen green beans
1 large can of diced or stewed tomatoes, including liquid
1 can (15.5 ounce) kidney beans
1can (15.5 ounce) cannellini beans
2-3 Tablespoons olive oil
3 to 4 quarts of vegetable broth
2 teaspoons minced garlic
2 bay leaves
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon cumin
2 Tablespoons corn starch (if making a stew)
Set the crockpot on HIGH and add the olive oil. Add the onions, celery and carrots and stir to coat with oil. The purpose here is to brown the vegetables slightly, to give their flavor a bit of depth.
Once the vegetables are browned turn the heat down to medium and add half of the broth. Add the bay leaves and other spices. It may seem very strong tasting right now, but that will change in a bit.
Cover the crockpot and allow the vegetables to cook until they begin to get soft. Once the vegetables are soft add the remaining vegetables, broth and beans. Cook for about 1 hour on low heat.
If you want to make this a stew, reserve 1/2 cup of the broth and mix it with the cornstarch to make a slurry. The broth needs to be cold so you don’t get lumps. Pour this mixture into the pot and stir. The broth will begin to thicken as it boils.
I like to serve this with a salad and a nice biscuit for a complete meal.
Just remember to alter the spices to your own taste and to be creative. Enjoy!