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Veggie Stew

This is an amazing vegetarian stew that is loaded with flavour.

~ Gluten & Dairy Free ~

Makes 4 Portions

This is a great slow-cooker recipe!


1 cup white beans 

2 onions, chopped

1 cup celery, chopped

1 cup carrots, chopped

1 cup mushrooms, chopped

1 cup vegetable broth (gluten/wheat free)

1 cup tomatoes (or 1 large tomato), diced

2 bay leaves

1 tsp thyme

2 tbsp apple cider vinegar

1/4 cup fancy molasses

1/3 cup golden raisins

Pepper, to taste


In a slow-cooker add beans, chopped onions, celery, carrots, mushrooms, vegetable broth, tomatoes, bay leaves, thyme, apple cider vinegar, molasses, raisins and pepper.  Cover and cook on low for about 4 hours. Cook until vegetables are tender. Remove the Bay Leaves. 

Cook on the stovetop for a faster cook time. Bring the stew to a boil and reduce to a simmer for at least 30 minutes. The stew is ready once the vegetables are tender. Remove the Bay Leaves. 

Serve on its own or with rice. This stew tastes good with my Garlic and Cheddar Biscuits too!

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