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–+ servings
Herbivore's Kitchen

Vegan Vegetable Stew

This vegan vegetable stew is a great way to put a vegan meal on the table! Loads of vegetables and white beans make this hearty vegetable stew the perfect vegan lunch.
5 from 1 vote
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Total Time 1 hour
Course Lunch, Main Course, Soup
Cuisine American, vegan
Servings 4 people

Ingredients
  

  • 10-12 cremini mushrooms washed and cut into bite-sizedpieces
  • 1/4 cup water
  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion diced
  • 1 tsp salt
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/4 cup tomato paste
  • 2 carrots washed and cut into bite-sized pieces
  • 1 celery stalk washed and cut into bite-sized pieces
  • 2 14 oz cans cannellini beans drained and rinsed
  • 1 14 oz can diced tomatoes
  • 2-3 cups water see Recipe Notes
  • 2 bay leaves
  • 1 bunch kale washed, destemmed and cut into bite-sized pieces
  • 1/2 cup frozen sweet peas
  • 1/2 cup frozen sweet corn
  • 1 tbsp fresh lemon juice
  • salt & pepper to taste

Instructions
 

  • Add the mushrooms and ¼ cup of water to a large stock pot. Bring to a simmer and cook until the water has nearly cooked off. Then add the extra virgin olive oil, maintain the heat on medium and sauté the mushrooms until they begin to brown. About 3-5 minutes.
  • Add the onions and the salt and reduce the heat to medium low. Slow cook the mushrooms and onions until the onions are soft and just beginning to brown. About 10-12 minutes. Add the garlic and cook for 1-2 minutes more.
  • Sprinkle in the oregano, thyme and parsley and cook until fragrant. About 1 minute.
  • Add the tomato paste and increase the heat to medium. Stir to combine the ingredients in the pot and sauté the tomato paste until it becomes a dark red. About 2 minutes. Be careful not to burn and adjust the heat accordingly.
  • Add the carrots and celery and stir to coat.
  • Add the cannellini beans, diced tomatoes, water and bay leaves. Cover the soup and simmer for ~20 minutes. The carrots should be easily pierced with a fork.
  • While the broth is simmering, put the cut kale in a medium-sized bowl and massage it with your hands until it softens and becomes dark green. About 1-2 minutes.
  • After the broth has simmered, add the kale, frozen sweet peas and corn and remove the bay leaves. Heat thoroughly. Add the lemon juice and season with salt & pepper.

Notes

  • I like a thick, chunky consistency for this soup. I recommend adding 2 cups of water to start and then adding more water to thin the soup to your liking.
  • On the other hand, if this soup is too chunky for your liking, just pulse it a few times with an immersion blender. This will create a smooth, silky broth. I do this for my kids to hide the onions!
  • This soup makes for a great lunch. I make it and keep a jar in the refrigerator to eat over several days. If you want more of a meal, toss in some cooked pasta or serve it over my Creamy Vegan Mashed Potatoes!
Keyword chunky vegetable soup, dairy-free mashed potatoes, easy vegan vegetable soup, hearty vegetable soup, hearty vegetable stew, vegan mashed potatoes, vegan stew, vegan vegetable soup, vegan vegetable stew, vegetable soup
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