Clean-Out-the-Fridge Vegetable Stew

Clean-Out-the-Fridge Vegetable Stew

1 Review
From: EatingWell.com, September 2019

Full of flavor and plenty of veggies, this easy vegetable soup is a great way to clear out some space in your produce drawer. This recipe is flexible enough that you can make ingredient changes based on what you have on hand. You could also very easily make this a vegan stew by swapping out the butter for oil. Be sure to defrost the frozen items and drain off any liquid that accumulates during defrosting time you don't water down the stew. Because this recipe makes a large amount of stew, consider freezing half for later.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 tablespoons unsalted butter
  • 1½ cups chopped yellow onion (from 1 medium onion)
  • 2 medium carrots, cut diagonally into 1½-inch pieces (1½ cups)
  • 3 large garlic cloves, smashed
  • 1 cup chopped portobello mushroom cap (from 1 large mushroom cap, gills removed)
  • 1 cup sliced celery (from 2 large stalks)
  • 4 (15 ounce) cans no-salt-added fire-roasted diced tomatoes
  • 2 cups unsalted vegetable stock
  • 1½ cups thawed frozen corn
  • 6 ounces baby Yukon Gold potatoes (about 8 potatoes), halved
  • 2 cups thawed frozen meatless burger crumbles (such as MorningStar Farm Grillers Crumbles)
  • 1 cup thawed frozen cut green beans
  • ¾ cup thawed frozen sweet peas
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Preparation

  • Prep

  • Ready In

  1. Melt butter in a large, heavy pot over medium-high. Add onion, carrots and garlic; cook, stirring occasionally, until onion is tender, about 4 minutes. Add mushroom and celery; cook, stirring occasionally, until mushroom starts to soften, about 4 minutes. Add tomatoes, stock, corn and potatoes; bring to a boil over high, stirring occasionally. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 15 minutes. Stir in meatless crumbles, green beans, peas, salt and pepper; cover and cook until potatoes are tender, about 5 minutes.

Nutrition information

  • Serving size: about 1¾ cups
  • Per serving: 250 calories; 7 g fat(4 g sat); 8 g fiber; 38 g carbohydrates; 15 g protein; 13 g sugars; 0 g added sugars; 141 mg calcium; 743 mg sodium; 956 mg potassium
  • Carbohydrate Servings:

Reviews 1

September 25, 2019
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By: Jackstng
It was a good basic soup which it was intended for and that was to use up a lot of existing things in your fridge and freezer. The taste was good, not exceptional. I subbed a few things out like edamame for green beans since I didn't have those and didn't have mushrooms. It made a lot of soup so we have a lot of servings left but that's ok. Not sure I'd make it again though
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