Easy Peasy 2-in-1 Vegan Stew/Soup

Yeah, yeah, we all have one – that vegan friend who you’re terrified to invite for dinner lest you accidentally slip them some animal byproduct like tripe. Well fear no more, friend of the vegan! Here’s a super easy vegan stew that is ridiculously good, quick, and sure to impress.

Ingredients

  • olive oil
  • 1/2 red onion
  • whatever fresh veggies you have (carrots, brocolli, peppers, zuccini, baby potatoes) – chopped
  • 1-2 garlic cloves (chopped) or use garlic salt instead of regular salt
  • 1 x can of black beans
  • 1 x can of chickpeas, kidney beans or any other bean
  • 1 x can of green beans
  • 1 x large can of diced tomatoes
  • 1 cube of vegetable stock (dissolved in 2 cups of boiling water – use less water if you don’t want it too saucy)
  • fresh herbs if possible
  • sprinkle of cumin
  • salt and pepper to taste
  • (if you want to be extra healthy, add some flax seeds)

Method

In a large pot, fry the onion in olive oil. Add the garlic and fresh veggies and fry until soft. Then add all the canned goods, herbs, spices and stock and simmer for a few hours. If you’re in a rush, you can cook it for much less time (1/2 hour or so), but it tastes a lot better if you can let it slow cook for a few hours, turn it off, and then reheat later.

I like to serve this with basmati or brown rice. Basmati works really well as it absorbs the liquid.

Bonus:

If you add another stock cube and more water, you can turn the leftovers into a soup. Two healthy meals in one. Boom!

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