The BEST Veggie Stew

I don’t know about you guys, but as fall creeps in (YES on Thursday!!) my soul aches for warm, soft, mushy stew. Full of squash and local bounty, this recipe can be changed to fit what you find at your farmer’s market, and all ingredients can easily be found at the grocery, if you want my version.

This stew does several things: It’s high in protein, vegetarian (or vegan if you don’t use butter) and FULL of antioxidant-rich ingredients to fight colds. Plus, the garlic in it will ward off vampires, or whatever.

Serves 4:

1 Large Yellow Onion (diced)

3 Stalks Celery (slice or dice…make it bite size!)

3 Carrots (diced)

1 Large Sweet potato (diced ) – you can also use a butternut squash, pumpkin, or any other yellow squash here. You need about 2 cups total.

1 Can Cannelini Beans (15 oz) drained, NOT rinsed

1 Bunch of Kale or Chard (shredded up)

1 Cup Quinoa

4 Cups Vegetable Stock

4 Cups Water

4 T Butter or Olive Oil (or mix them; I used butter only)

5 Cloves garlic, crushed

1 tsp salt (or more, to taste)

1 tsp black pepper

2 tsp turmeric

1 tsp ancho chili pepper powder


Start with a large soup pot, warming your oil or melting butter. Add in first 4 ingredients. Cook on medium heat about 10 minutes (onions sweat) and add last 5 ingredients. Mix together and cook another 5 minutes to unlock spices with oil/butter.

Add liquids, beans, quinoa, cover and bring to a boil. Reduce heat, uncover, and simmer at least 30 minutes, letting quinoa cook and thickening the mixture. Taste to see if more spice is needed. The beans will be a bit salty, so you don’t need as much salt as you do for other recipes, but everyone’s taste is different.

Serve with a crusty sourdough loaf, smothered in grassfed butter, or something equally as magical. Drizzle the stew with olive oil.

Enjoy! What is your favorite fall recipe?


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