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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


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.


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



Products Used in this Recipe

Vegi Soup Mix

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Baking Aids
Sea Salt

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Ratings & Comments (5)

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5 Reviews

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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.
Mark February 10, 2015
I made this and it was delicious. I used low sodium chicken broth in place of the water and added celery. Other than that, it was the same. I think I might try it with some type of sausage next time. Great recipe.

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