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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 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 Tbsp Olive Oil
  • 28 oz can diced or crushed Tomatoes
  • 6 cups Water (filtered, optional)
  • 4 large Carrots, chopped into 1/2 chunks (3-5 carrots OK)
  • 1-1/2 Tbsp dried Basil
  • 1-1/2 Tbsp dried Oregano
  • 1 tsp Sea Salt
  • 2 tsp fresh cracked Pepper
  • 9 oz frozen Spinach

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 (2)

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

*****

2 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.

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