Soy-Free Hearty Potato Stew
Warm, comforting, and utterly satisfying, this Soy-Free Hearty Potato Stew is the perfect one-pot meal for cozy evenings. Packed with chunky russet potatoes, carrots, celery, and a medley of aromatic herbs like thyme and rosemary, this stew offers a deliciously rich flavor without the use of soy-based ingredients. A splash of vegetable broth and a dollop of tomato paste create a velvety base, while the addition of frozen peas and fresh parsley brightens the dish with vibrant color and freshness. Ready in just over an hour, this wholesome, plant-based stew is ideal for feeding a crowd, with its generous six-serving portion size. Whether you’re looking for a nourishing dinner or a soy-free comfort food option, this potato stew delivers hearty goodness in every spoonful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 whole garlic cloves
- 3 medium carrots
- 2 medium celery stalks
- 4 medium russet potatoes
- 5 cups vegetable broth
- 2 tablespoons tomato paste
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Peel and chop the yellow onion into small pieces.
Mince the garlic cloves.
Peel and slice the carrots into half-inch rounds.
Chop the celery stalks into small pieces.
Peel and cut the potatoes into 1-inch cubes.
In a large pot, heat olive oil over medium heat.
Add the chopped onion and cook for about 5 minutes, stirring occasionally until the onions become translucent.
Add the minced garlic to the pot and cook for another minute until fragrant.
Add the carrots and celery to the pot and cook for an additional 5 minutes, stirring occasionally.
Stir in the cubed potatoes, vegetable broth, tomato paste, bay leaf, dried thyme, dried rosemary, black pepper, and salt.
Increase the heat to bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let the stew simmer for 30 to 35 minutes, or until the potatoes and vegetables are tender.
Stir in the frozen peas and cook for another 5 minutes.
Remove the bay leaf before serving.
Garnish the stew with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5494 mg | 239% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 55.9 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 7900 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
