Recipes | Soups

Veggie Stew

Soups and stews are a wonderful way to have a rich, nourishing meal with plenty of veggies. I often make a veggie stew on market day, using all of the veggies in the fridge to make way for more.

The variations on soups and stews are endless, but I typically make a thick stew with potatoes and barley. Here’s my basic recipe. The quantities will vary depending on the size of the pot you’re using.

You can cook this on the stove, use a slow cooker, or a pressure cooker. Since I got my Instant Pot, I always use it for soups and stews.

Veggie Stew

Course: Main Course, Soup
Cuisine: Vegan
Servings: 8
Calories: 146kcal
Author: Singing Vegan


  • 1 onion chopped
  • 2 cups potatoes chopped
  • 4 cups broccoli or use a mix of veggies such as cauliflower, green beans, tomatoes, squash (summer or winter), celery, carrots.
  • 2 tablespoons miso paste
  • 8 cups water
  • Herbs for seasoning Such as 1 tablespoon Italian Seasoning, Herbs d'Provence or 2 tablespoon fresh sage and rosemary
  • 1 cup brown rice or use lentils or barley


  • Dry sauté the onion until it turns translucent.
  • Put the veggies and grain in the pot.
  • Blend the miso paste and water until smooth. Pour over the veggies. If necessary, add more water so the veggies are completely covered.
  • Add the herbs and stir until well mixed.
  • Cook until the veggies are tender. In a slow cooker, this may take several hours. In the Instant Pot, I use the stew setting (30 minutes) then let the pressure fall 30 minutes..
  • Adjust seasonings


Serve hot with whole grain bread, crackers, or fresh whole grain tortillas.


Calories: 146kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 453mg | Fiber: 4g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 48mg | Calcium: 51mg | Iron: 3mg

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