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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate