No one complains about eating all of their vegetables when this soup’s on the table.
We’ve added quite a few new recipes to our soup and stew collection this winter. The creamy veggie stew we made last night is definitely worth mentioning! A combination of fresh and frozen ingredients keep things simple without sacrificing flavor. Potatoes, carrots, celery and onion pair with tender cauliflower and green beans. We can’t stop talking about this stew’s warm, creamy goodness.
Rich, hearty, satisfying…no one complains about eating all of their vegetables when this soup’s on the table. Best of all, this veggie stew is easy to make and ready to serve in under an hour. We can’t think of a better way to bring more love and warmth to our dinner table.
Creamy Vegetable Stew
Serves 6 to 8
- 3-4 medium Yukon Gold potatoes, peeled and diced
- 2 medium carrots, peeled and chopped
- 1 medium celery stalk, sliced
- 1/2 medium yellow onion, diced
- 2-3 large garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 medium bay leaves
- 1 cup heavy cream
- 1/4 cup cornstarch
- 16 ounces frozen cauliflower
- 1 cup frozen green beans
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Combine potatoes, carrots, celery, onion and garlic in large stock pot. Add vegetable broth and bay leaves. Bring to a boil. Reduce heat and cover. Simmer 15 to 20 minutes until veggies are tender.
- Whisk cream and cornstarch together in small bowl. Stir mixture into stew. Add cauliflower and green beans. Season with salt and pepper. Return to simmer and cover. Cook 15 to 20 minutes until frozen vegetables are heated through, stirring occasionally.
- Remove bay leaves prior to serving. Enjoy!
Recipe adapted from The Recipe Rebel