A vegetable stew recipe that is quick, cheap and easy to make.
This hearty, family-sized vegetable stew can be on the table in just 40 mins. Serving four people, a portion of this delicious stew works out at only 172 calories per serving – so it's a diet-friendly and filling dinner option. We love it served with creamy mashed potato, homemade dumplings or warm buttered bread but it's chunky enough to eat on its own, too. Make it on a Monday night to use up leftover veg from your Sunday roast.
- 1 tbsp olive oil
- 1 onion, peeled and sliced
- 2 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 2 celery stalks, chopped
- 250g (8oz) swede, peeled and diced
- 600ml (1 pint) hot vegetable stock
- 400g can tomatoes
- 420g can butter beans, drained
- A handful of chopped parsley
- Heat the oil in a large pan, add the onion and fry slowly for 5 mins. Add the other vegetables, cover and fry over a medium heat for 5 minutes, so they start to soften.
- Pour in the stock and canned tomatoes, bring to the boil, cover and simmer for 10 minutes. Stir in the beans and cook for another 5 minutes, until the vegetables are tender.
- Sprinkle the vegetable stew with chopped parsley to serve.
Top tip for making vegetable stew
If you have leftovers but love variety, you can blitz this stew in a food processor and turn it into a soup.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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