Winter Vegetable Stew

READY IN: 40mins
Recipe by GuarGum

This recipe originates from Moosewood Restaurant cooks at home but I have tweaked it slightly over the years. Filling, tasty and nutritious. Delicious with a crusty bread on a cold night.

Top Review by Sydney Mike

I cut the recipe in half for just the 2 of us & then left out the mushrooms! Other than that . . . We thoroughly enjoyed the combo of vegetables here & it was a very welcome addition at the table one rather cool day last week! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Ingredients Nutrition


  1. Heat the oil in a large soup pot over medium low heat. Add the onions and celery and saute for a few minutes until soft.
  2. Add the vegetables up to the green beans in order, stirring after each addition. (I just chop one, add it and stir, then move on to the next.).
  3. After you add the green beans, add the herbs, stock and water and bring to a boil.
  4. Chop up the pepper and mushrooms and stir in with the mustard and molasses. Lower the heat to simmer.
  5. Partially cover and simmer for ten minutes, or until the veggies are cooked.
  6. Taste and add salt and pepper as you like.

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