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Recipe: Vegetarian Stew

Tom has 17 years of experience as a commercial locksmith and over 20 years in door hardware distribution.


This vegetarian stew recipe serves 6-10 people depending upon their appetites.

We love this stew. In my house we make it about once a week. It smells so good while it's cooking. And it's fun to go to the market and pick out the fresh ingredients.

We freeze about a third of it and thaw it later in the week, but between the two of us we consume the whole batch within four or five days. Yes, we really love it.

Well, why not? It tastes great and has nothing but good ingredients in it.

How do you like this?

Cook Time

Prep timeCook timeReady inYields

1 hour

3 hours

4 hours

10 - 12 bowls of soup.


  • 2 32 oz. Vegetable Broth
  • 1 Avocado, mashed
  • 4 shakes Black Pepper
  • 2 handfuls Pearled Barley
  • 2 handfuls Dried Lentils
  • 2 to 3 Medium Parsnips, peeled and chopped
  • 2 Yellow Onions, peeled and chopped
  • 4 cloves Fresh Garlic, peeled and finely chopped
  • 2 Good Sized Leeks, chopped
  • 2 bunches Scallions, chopped
  • 12 oz. Organic Green Beans, sliced
  • 12 oz. Baby Carrots, sliced
  • 1 Very Large Sweet Potato, peeled and cubed
  • 1-Half Medium to Large Butternut Squash, peeled and cubed
  • 6 Medium Crimini Mushrooms, sliced
  • 4 stalks Celery, sliced
  • 8 to 12 cups Water, added gradually

Step by Step

  1. Pour the broth and 2 cups of water into a 16-quart stock pot over a high flame.
  2. Wash (and peel as necessary) the vegetables
  3. Scoop out and mash the avocado thoroughly. Then put it in a cup with about 8 oz. water and stir in the pepper. When the avocado is as liquid as possible, pour it into the soup.
  4. When the soup begins to boil, reduce flame to simmer.
  5. Add the barley and the lentils.
  6. Finely chop the garlic and add.
  7. For the rest of the ingredients, chop them up into chunks that would fit on a soup spoon and add them. I suggest adding the sweet potato and squash last so that they maintain their individuality rather than dissolving in the broth.
  8. Add water to taste as you add the other ingredients. This controls the thickness of the stew. Personally I like it thicker in consistency, less watery. I like it so thick that there is some resistance to the spoon as I stir.

The Author Cooking Veggie Stew


Over time I realized that certain choices work better than others. For example, I add the ingredients more or less in the order listed above, having thought about what is best dissolved and what is best maintaining its integrity. Also I have found that if I chop the vegetables more coarsely they tend to produce a stew with distinctly different flavors by the spoonful.

The sweet potato and squash add some nice color as well as flavor, so I put them in close to the end so that they stay more or less whole. Bigger chunks of these vegetables are less likely to break up.



  • Instead of using a commercial vegetable broth, make your own. About 66% of the salt in this dish comes from the commercial broth.
  • Experiment with different quantities of the various ingredients.
  • A tablespoon of olive oil can add richness and flavor.
  • Try adding other vegetables like white beans, bok choy, red onion and/or shallots

I have found that this stew always comes out a little differently because the sizes of vegetables vary widely and because there are subtle differences in flavors between individual veggies. One batch of celery might be more bitter and another sweeter. One squash may be sweeter than another. Keeps things interesting.

© 2014 Tom rubenoff


Tom rubenoff (author) from United States on January 08, 2015:

An interesting cocktail of words you are. Thanks for reading!

words cocktail on December 18, 2014:

:) 'Awesome!'

Scroll to Continue

And 'funny' too at places.

Though i voted it 'interesting' - coz it is.

And 'beautiful' - as I like authentic writers who feel and use words thoughtfully.

un- like me..

Coz i m words cocktail---you c!! ;)

Tom rubenoff (author) from United States on March 25, 2014:

Thank you, Carb Diva! The avocado was my wife's idea, instead of olive oil. Either one will add healthy fats to the soup, but I think avocado helps make it special.

Linda Lum from Washington State, USA on March 25, 2014:

Always looking for new ideas for vegetarian cooking. I had never thought of using avocado in a soup. This sounds very hearty and satisfying. Thanks for sharing.

Tom rubenoff (author) from United States on March 17, 2014:

Thank you, Eddy and Flourish!

FlourishAnyway from USA on March 17, 2014:

This sounds good. Great step-by-steps and tips.

Eiddwen from Wales on March 17, 2014:

Thank you Tom for this great recipe.

Voted up and shared.


Tom rubenoff (author) from United States on March 16, 2014:

Thank you, Susan!!

Susan from India on March 16, 2014:

Amazing recipe. Thanks for sharing.

Tom rubenoff (author) from United States on March 16, 2014:

Thank you, DzyMsLizzy!

Liz Elias from Oakley, CA on March 15, 2014:

Sounds delicious. Always on the lookout for hearty vegetarian recipes.

Voted up, useful, interesting and starred.

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