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  • Vegetarian Stew

    1 vote
    Vegetarian Stew
    Prep: 15 min Cook: 60 min Servings: 1
    by Jennifer Jevons
    24 recipes
    >
    One of my favorite dishes my mom would make in the fall would be her beef stew. It was a hearty meal full of beef, potatoes, carrots, peas and onions. I wanted to try to make the stew, minus the meat, and see if it still tasted the same ... well, it did.

    Ingredients

    • Potatoes
    • Carrots
    • Peas
    • Onions
    • Mushrooms
    • 2 cans of Campbell Golden Mushroom Soup
    • Seasoning - thyme, rosemary, basil, salt, pepper

    Directions

    1. Step 1: Cook the potatoes and baby carrots in a little bit of oil and water before your other veggies since these will take longer to soften - around 30 minutes or so.
    2. Step 2: Add the rest of your veggies and spices: onions, peas, mushrooms and fresh thyme and rosemary - around another 15 minutes.
    3. Step 3: Drain some of the water out of the pot, and add your two cans of Campbell's Golden Mushroom soup - you can fill one soup can half-way with water to dilute the soup a bit if you don't like your stew thick. Let everything cook in the pot for another 30-40 minutes or until all veggies are tender.
    4. Step 4:Make some crescent rolls to go along with your stew and enjoy!

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    Comments

    • BadOne
      BadOne
      NOT VEGETARIAN
      ------------------------------
      Sorry, but if you are using Campbell Golden Mushroom Soup, then it is not a vegetarian stew. That soup is made from beef stock, it's right on the can listed under ingredients.

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