Rich, the Providence’s City Farm Manager, was the inspiration for this delectable and simple vegetable stew. The greatest flavors come from ingredients that are in season, organic, and locally sourced. For a nice home treatment, add a little more cayenne. With warm bread, serve immediately.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 2 bunches leeks, chopped
- 1 clove elephant garlic, chopped
- 4 stalks celery, chopped
- 3 large carrots, chopped
- 1 ½ quarts vegetable broth
- 1 (29 ounce) can tomato sauce
- 1 (15 ounce) can black beans
- ½ head Chinese cabbage, cored and shredded
- 4 large potatoes
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon celery salt
- 1 dash ground cayenne pepper
- 2 bay leaves
- grated Parmesan cheese to taste
Instructions
- Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 8 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 745 mg |
| Sugars | 11 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it! I used blended cherry tomstoes i stead of sauce and corn on the cob cut in small pirces and brussel sprouts indtead of canbage! I also thre in a half cup of brown rice! I did not use broth of any kind. Nust water to reduce the sofium
I’ve been making this for years now. It’s substitution-friendly! The base flavours are spot on!
This is my go to soup. The only thing I change is that I add garbanzo beans for protein.
This is my go to soup. The only thing I change is that I add garbanzo beans for protein.
I cut the recipe in half and it still made a lot. Hubby and I had enough for 3 meals! It was delicious and very easy to adjust to what you have or don’t have on hand. Thanks!
My vegetarian child and meat-eating family members both liked this stew. I chose to add a tablespoon of flour dissolved in 2 tablespoons of water to thicken. I also let my stew cook 20 minutes longer to allow the veggies to soften more. This recipe makes a lot of stew!
Loved it! I shared it with several friends, and they all asked for the recipe. Yumm!
Has become a family staple! So easy, healthy, and tasty….thanks for posting 🙂
This was quite good. As others have said, it makes a lot, so prepared to freeze some unless you are feeding an army. Will make again. Note: I used spinach instead of cabbage because tha’s what I had, but I definitely think the cabbage would have been better as it would have added a differnet texture. We also doubled all the spices except the bay, which was a good choice for us. I also added two cans of canary beans to up the protein. All in all, a good stew to celebrate the autumnal equinox.
We loved this stew! Excellent flavor! I added some rice leftover from another dish and used only of the potatoes. I also used only 1/2 the amount of cabbage. We will definitely have this as one of our staple soups!
Fantastic! I have been searching for a good vegetarian stew and this is just what I wanted. I followed the recipe as is and it was perfect.
This was great. The cheese was a nice touch to round out a hearty vegetarian meal. I added some turnips to the mix instead of potatoes and it worked great.
This was an awesome stew. I went out of the box & used parsnips instead of potatoes,and used seasoning that I had in the house. Very hearty dish. Will definitely make again.
It tried the recipe as is and it turned out great!
Really yummy. I substituted extra cabbage and spinach for the potatoes. I also made my first batch with pinto beans, instead of black beans, which was very tasty. Since I didn’t have vegetable stock, I used beef broth, which brought out the flavor in the veggies. I dolloped a bit of French Onion light dip on top with cheese and fresh basil. YUM. Will definitely make again.
The flavor is excellent. I added flour to thicken it up a bit, a dash of cumin and used organic chicken broth instead of vegetable, since it was what I had handy. I think that next time I make it I will decrease by a potato, add a carrot, can of kidney beans and a can of corn.
I made this as per the recipe except cooked it a little longer and made bisquick dumplings on top. Even if you are not a vegetarian, this is an excellent, hearty dinner on a cold winter night! Deeeelicious!
very good. I think the next time I make this I may add some corn, but it’s very enjoyable as is.
Love this! I’m not a huge fan of the texture of most traditional vegetable soups, so I cooked it as instructed but held off adding the cabbage, beans + bay leaves. I cooled it, then used my blender to process a little more than 1/2 the recipe (making sure to put all of the potatoes in the blender to make it the consistency thicker) and added it back along with the remaining ingredients and cooked for another 10 minutes – it was delicious! I should mention that I also didn’t have oregano and celery salt, so I used 1 1/2 teaspoons of poultry seasoning (which btw does not have meat in it) instead. Definitely a staple in my recipe book.
This was an ok recipe. Beware of the cabbage inducing gas….
Based on the other reviews I read, I expected this dish to be a lot better. I thought the tomato sauce was overpowering, and it could probably be left out. I also added flour, as others suggested because it was very soupy. It wasn’t terrible, my boyfriend enjoyed it, and without the tomato sauce it probably would’ve been a lot better.