Imagine coming home from work on a frigid snowy December day to the smell of a delicious stew that’s been cooking all day. You pull off your boots, coat, hat and gloves, take a steamy shower and get into flannels. You build a roaring fire and now it’s time to fill up your bowl and stomach with hearty vegan stew.
I’ve been making this stew for decades and it continues to be a favorite winter meal request by my hubby. I can’t take complete credit for the recipe though. It is my father-in-law’s beef stew recipe (minus the beef).
Ingredients
- 1 28oz. can whole tomatoes (including juice)
- 2 cans low sodium Campbell’s tomato soup plus 1 can water
- 1 package lipton onion soup mix
- 2 stalks celery cut in pieces
- 4 large carrots peeled and cut in 1/2″ rounds
- 1 cup fresh green beans cut in pieces
- 1 can whole mushrooms drained
- 1 medium onion peeled and chopped
- 2 large white potatoes peeled and cut into 3/4″ cubes
- 1 tsp. Worchester sauce
- 1 1/2 tsp. black pepper
- 1 tbsp corn starch
Directions
Add all the ingredients to the slower cooker and mix together. Cook on low for 8 hrs. or high for 4 hrs. Prior to serving add the cornstarch to thicken the stew a bit.
Note: There is sodium in the Lipton onion soup mix. Here is a recipe from thecountrycook.net to make a sodium free version
- 1/4 cup dried onion flakes
- 2 tbsps sodium free beef boulion granules
- 1/4 tsp onion powder
- 1/4 tsp parlsey flakes
- 1/8 tsp celery seed
- 1/8 tsp paprika
- 1/8 tsp ground black pepper