Clean-Out-the-Fridge Vegetable Stew


Full of flavor and plenty of veggies, this easy vegetable soup is a great way to clear out some space in your produce drawer. The 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 so you don't water down the stew. Because this recipe makes a large amount of stew, consider freezing half for later.

Prep Time:
20 mins
Additional Time:
30 mins
Total Time:
50 mins
6 servings
Nutrition Profile:


  • 3 tablespoons unsalted butter

  • 1 ½ cups chopped yellow onion (from 1 medium onion)

  • 2 medium carrots, cut diagonally into 1 1/2-inch pieces (1 1/2 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

  • 1 ½ 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 ground pepper


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

Nutrition Facts (per serving)

250 Calories
7g Fat
38g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 250
% Daily Value *
Total Carbohydrate 38g 14%
Dietary Fiber 8g 29%
Total Sugars 13g
Protein 15g 30%
Total Fat 7g 9%
Saturated Fat 4g 20%
Sodium 743mg 32%
Calcium 141mg 11%
Potassium 956mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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