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Home » Recipes » Coach Nicole's Cold Weather Vegi Stew
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Coach Nicole's Cold Weather Vegi Stew

Coach Nicole says she loves making this soup throughout the fall and winter. It's filling, healthy and stores well. This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Low Sugar, Soy Free, Vegan.

  • 1-1/2 cups Vegi Soup Mix
  • 1 Onion medium-sized, finely chopped
  • 2 Garlic cloves, minced
  • 2 Tbsp Olive Oil
  • 2 cans Diced Tomatoes (14 ounce cans)
  • 6 cups Water
  • 4 Carrots large-sized, chopped into 1/2 chunks
  • 1-1/2 Tbsp Dried Basil
  • 1-1/2 Tbsp Dried Oregano
  • 1 tsp Sea Salt
  • 2 tsp Cracked Pepper (fresh)
  • 9 oz Spinach frozen

Directions

Step 1

Heat oil in a large pot on medium heat. Add onion and garlic, cook until onion is transluscent, about 5 minutes.

Step 2

Add remaining ingredients (except spinach) to the pot and bring to a low boil. Simmer, covered, for one hour, stirring occasionally. Add frozen spinach during last 10 minutes of cooking.

Step 3

Adjust seasoning to taste--almost any combination of your favorite seasonings will work well in this soup. Refrigerate, covered, for about a week. This soup also freezes well. When reheating, add a little more water to reach desired consistency.

Serves 8.

Notes

This recipe can be halved. Also, I haven't used spinach, and the soup still comes out great. I serve with habanero cheese and saltines. Coach Nicole has come up with a little gem here. Please give it a try! Hat tip to Coach Nicole!
Coach Nicole

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

Servings: 8

Rating

*****

Products Used in this Recipe

Entrees
Vegi Soup Mix

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Baking Aids
Sea Salt

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Ratings & Comments (4)

5 Stars  100%  4
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

4 Reviews

Write A Review »

*****
Янка June 17, 2013
Very easy to make. Minimum preparation. Loved the simplicity. Great taste. I added some alder wood smoked sea salt and paprika for taste.
*****
A ce February 1, 2014
This is a great recipe and works really well in the slow cooker. I also add spinach, celery, and extra salt: all near the end of cooking.
*****
Vicky September 16, 2014
It's great! I use vegetable stock instead of water and change the veggies for variety. Turnips, parsnips, etc. i make this about every 2 months and freeze it for quick individual servings. Great job Coach Nicole!

PS: i eat this with Bob's Whole Wheat bread.
*****
Linda M October 21, 2014
I made the basic veg soup and added zucchini, asparagus and mushrooms and some cooked ground beef. It came out very good and very tasty, I left out the spinach.

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