Hearty Potato Stew
User Reviews
4.9
36 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
30 mins
-
Total Time
55 mins
-
Servings
6 servings
-
Calories
220 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Hearty Potato Stew
Report
This hearty vegetarian potato stew features yellow potatoes, chickpeas, carrots, and mushrooms in a rich tomato base. It's casual enough for weeknight family dinners and special enough for a dinner party. This vegan stew is gluten-free and ready in an hour!
Share:
Ingredients
- 1 tablespoon neutral cooking oil see Notes for oil-free, generic cooking oil
- 1 large yellow onion chopped
- 10 ounces mushroom cut into thick/chunky slices
- 5 cloves garlic
- 1 ½ teaspoons italian herb blend or a combination of thyme, rosemary, oregano, dried
- 2 medium carrot peeled and cut into coins or half moons
- 1 ½ pounds potato or other variety, yellow, cut into large bite-size pieces
- 1 (14.5 oz) can crushed tomatoes preferably fire-roasted
- 3 ½ cups vegetable broth
- 1 bay leaf
- 1 tablespoon tamari for GF or soy sauce
- 1 teaspoon salt or more to taste, fine sea salt
- black pepper to taste
- 1 (15 oz) can chickpeas or white beans, rinsed and drained
Instructions
- Preheat a large soup pot over medium heat. Add the oil, if using (see notes for oil-free). Once hot, add the onion and mushrooms, and cook for about 8 minutes or until the moisture from the mushrooms is mostly evaporated.
- Add the garlic, dried herbs, and carrots. Stirring frequently cook for 2 to 3 minutes.
- Add the crushed tomatoes, potatoes, broth, bay leaf, soy sauce, and salt and pepper. Bring to a simmer. Cover the pot and reduce heat to low. Checking on it periodically, simmer the stew for about 20 minutes or until the potatoes are fork tender. Stir in the chickpeas and cook uncovered for a few minutes, or until the stew has reduced slightly.
- Turn off the heat and remove the bay leaf. Taste for seasoning, and keep in mind that the flavors will develop and improve as the stew rests and cools.
Notes
- Variations
- Store - once the stew is cool, transfer to a container and store in the fridge. To reheat potato stew, add it to a pot and heat on the stovetop over medium-low heat until hot. You can also reheat individual servings of stew in the microwave.
- Oil-free - dry saute the onion and mushrooms. Mix 2 teaspoons of tahini or a neutral-tasting nut butter with a splash of broth, and add this to the pot just before adding the garlic and herbs.
- Add leafy greens - stir in several handfuls of chopped kale or Swiss chard during the last few minutes of cooking.
- Switch up the beans or add other proteins - stir in tofu chorizo, cooked lentils, chopped seitan, or your favorite plant-based meats. This helps bulk up the recipe and is especially helpful if you or someone you're feeding has a big appetite!
- Add more umami - you can increase the amount of mushrooms and/or soy sauce. Or if you have miso on hand, dissolve 2 teaspoon white miso in a bit of broth and add it to the pot before serving.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
4g
(6%)
Cholesterol
0mg
(0%)
Fiber
9g
(36%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Cholesterol | 0mg | 0% |
| Fiber | 9g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
Other Recipes
You'll Also Love
