Beefless Veggie Stew

It’s finally starting to get cold this Christmas season.  We had a terrible drought that lasted most of Autumn and the much-needed rain has brought the chilly weather in with it.  It’s cold and dark when I get home from work now, so I love meals like a bowl of hot soup that come together in no time!  With prep, dinner is ready in less than half an hour!

I cannot say enough positive things about the flavors that the Better Than Bullion brand brings to soups, stews, and gravies.  I use their “No Chicken Base” most of the time, but their “No Beef Base” has a deeper flavor, like beef broth, for recipes like this.  It is essential to getting that good beef-like flavor here.  It’s also great in gravy and in vegan French onion soup!

Makes 5 good, fill-you-up servings!


1 medium onion, chopped
3 stalks celery, chopped
3 medium carrots, sliced
2 large portabella mushroom caps, cubed into ¾” inch pieces
2 pounds potatoes, diced into ¾” pieces
1 cup frozen green peas
6 cloves garlic, minced
6 cups water
2 tablespoons Better Than Bullion No-Beef Base
¼ cup tomato paste
black pepper, to taste
3 Tablespoons all-purpose flour

In a large soup pot, cook the onions, celery, and carrots over medium heat in a little olive oil for 3 minutes.  Next, add the mushrooms and cook for another 5 minutes, stirring occasionally.  Add in the garlic and cook for another minute.  Add in the remaining ingredients, bring to a simmer, and cook for 15 minutes.

Using a ladle, spoon out some of the broth into a soup bowl and whisk in the flour.  Whisk that back into the bot and let simmer another 2-3 minutes until the soup has thickened up a little.  Now you can serve!


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