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Hearty Vegetarian Winter Stew Recipe

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The quantities listed make a large pot of stew, approximately 10 servings; feel free to scale down if a smaller batch is preferred. Updated on November 12, 2019

Ingredients:

2 medium carrots, peeled and thinly sliced
2 yellow onions, diced
1 small head of green cabbage, thinly sliced
400 grams (about 4 cups) of sliced oyster mushrooms
Vegetable broth
Green onions, finely chopped
Leftover rice
Soy sauce or sea salt
Cooking oil

Directions:

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1. Saute vegetables in cooking oil over medium heat until some of the mushrooms are slightly golden - stirring regularly to ensure even cooking, this takes about 10 minutes for the quantities listed.

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2. Add broth until all vegetables are covered, bring to a boil, then simmer for another 10 minutes.

3. Season with sea salt or soy sauce, to taste.

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4. Serve over rice and garnish with green onions.

Enjoy this hearty vegetarian winter stew. Leftovers can be frozen and heated as needed.

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For easy copying and pasting to print:

Ingredients:

2 medium carrots, peeled and thinly sliced
2 yellow onions, diced
1 small head of green cabbage, thinly sliced
400 grams (about 4 cups) of sliced oyster mushrooms
Vegetable broth
Green onions, finely chopped
Leftover rice
Soy sauce or sea salt
Cooking oil

Directions:

1. Saute vegetables in cooking oil over medium heat until some of the mushrooms are slightly golden - stirring regularly to ensure even cooking, this takes about 10 minutes for the quantities listed.

2. Add broth until all vegetables are covered, bring to a boil, then simmer for another 10 minutes.

3. Season with sea salt or soy sauce, to taste.

4. Serve over rice and garnish with green onions. Enjoy!

 
 

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Comments

Squash and Black-Eyed Pea Stew - 2 T coconut oil, 1 med onion chopped, 2 med carrots chopped, 1 red bell pepper cut into 1" pieces, 2 cloves garlic minced, 1/2 tsp each sage and marjoram, 1/4 tsp each thyme and rosemary, 2 T rice flour, 2 1/4 cups vegetable stock or water, 2 T tomato paste, 1 cup cooked black-eyed peas, 1 small butternut squash cut into 1" pieces, 2 cups swiss chard coarsely chopped, 1/2 tsp salt. Saute onions and carrots in coconut oil for 5 min. Add bell pepper, garlic and herbs and saute a few more minutes. Add flour then stir in stock and tomato paste. Add black-eyed peas and squash. Bring to a boil then turn down heat and simmer 30 min. Add swiss chard and simmer 20 minutes longer. Add salt. Enjoy.

If I put the ingredients in my crockpot on low for several hours, would it make the soup taste bad and would it lose any nutrients by doing this?

How long should I cook cabbage to remove all the goitregens (not spelt correctly) with me having low thyroid. Thank you for your response

Here is one of my favorite stew recipes:
Chicken Cabbage Stew

Ingredients:
1. One package chicken thighs (or 1-2 pounds ground turkey)
2. ¾ cabbage sliced thin or 1 bag chopped cabbage
3. 1 purple onion, chopped
4. 4 cloves garlic minced (optional)
5. 2-3 tbs olive oil
6. 1 6 oz can tomato paste
7. 1 28 oz can Dei Fratelli seasoned diced tomatoes
8. 1 32 oz box chicken broth – low sodium
9. 1 heaping tbs powdered/dried ginger
10. 1 heaping tbs cumin powder
11. 1 heaping tbs fennel powder
12. 1 heaping tbs coriander powder
13. 1 can garbanzo beans drained
14. 1 can kidney beans drained
15. 2-4 cups your favorite chopped vegetables (I like broccoli & cauliflower, spinach)
16. 1 sweet potato chopped small.
Directions:
1. Put 1 tbs olive oil in large cooking soup pot
2. Add chicken thighs. Cook on medium heat about 4-5 minutes on each side until done.
3. Remove chicken and cut into bite-sized pieces.
4. Add another 1 tbs olive oil to pot & add chopped onion & cabbage. Cook on medium for about 15 minutes until soft.
5. Lower heat and add ginger, cumin, fennel & coriander and stir continually for about 1-2 minutes.
6. Add tomatoes, tomato paste and chicken broth and stir well
7. Add chicken, beans, sweet potato, vegetables and stir
Bring to boil and simmer for about ½ hour to hour.
Serve over rice, noodles or potatoes or nothing at all.