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.

Adam Hickman
Source: EatingWell.com, September 2019


Recipe Summary

20 mins
50 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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 Facts

250 calories; protein 15g 30% DV; carbohydrates 38g 12% DV; exchange other carbs 2.5; dietary fiber 8g 32% DV; sugars 13g; fat 7g 11% DV; saturated fat 4g 20% DV; calcium 141mg 14% DV; potassium 956mg 27% DV; sodium 743mg 30% DV.

Reviews (1)

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1 Ratings
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Rating: 3 stars
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 Read More