Vegetable Stew

Vegetable Stew


5 people made this

This is a thick, delicious and healthy vegetable stew. It has carrots, pumpkin, cabbage and peas just to name a few. If it is thick enough you can serve over a baked potato.


Serves: 4 

  • 2 tablespoons olive oil
  • 2 carrots, peeled and diced
  • 1 onion, peeled and diced
  • 1 butternut pumpkin, peeled, seeded, and cut into 1cm cubes
  • 130g cabbage, diced
  • 170g frozen peas
  • 500ml vegetable stock
  • 1 (400g) tin red kidney beans, drained
  • 1 tablespoon soy sauce
  • 3 tablespoons onion gravy granules or gravox
  • 2 tablespoons flour

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Heat oil in a large saucepan. Saute carrots, onion, pumpkin, cabbage and peas over medium heat for 5 minutes.
  2. Add vegetable stock and kidney beans. Bring to the boil over high heat. Reduce heat and simmer until carrots are quite tender; about 25-30 minutes.
  3. Add soy sauce and gravy granules. Stir. Add flour bit by bit stirring well to avoid lumping.
  4. Allow to simmer 10 minutes more stirring frequently.

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