Southern Vegetable Stew

Cold days call for a hot meal to keep you warm! This southern vegetable stew is the perfect meal to make when you're craving something warm and comforting!


  • 1 Tablespoon olive oil

  • 2 Tablespoon vegetable broth paste
  • 1/3 cup potatoes, cubed
  • 2/3 cup squash, cubed
  • 1/3 cup eggplant, cubed
  • 1/3 cup tomato, chopped
  • 1 cloves garlic, minced
  • 1/4 cup onion, diced
  • 1/2 cup white beans, drained and rinsed
  • Chili flakes, to taste
  • 1/4 cup basil, chopped


  1. Prep the vegetables: clean and chop the vegetables into medium cubes, set aside. Mince the garlic and onion, set aside.
  2. Make the broth: Combine 8 ounces or one cup of boiling water with 2 teaspoons of vegetable broth paste. Stir well to combine, set aside on low heat. low heat.
  3. Sauté the vegetables: In a medium to large pot on medium heat, add oil and when hot add the potatoes and sauté until lightly browned., about 3-4 minutes. Add the remaining vegetables , beans and chili pepper flakes and sauté for about 3-5 minutes.
  4. Make the stew: Add one cup of the prepared broth to the sautéed vegetables, cover and simmer until most of the liquid is cooked down or absorbed about 10-15 minutes. Remove from heat, add basil and salt, and serve warm.
  5. Add chicken or fish if desired.
  6. Enjoy!


    Serving: 1 3/4 cup   Calories: 430   Fat: 14 g   Protein: 14 g    Carbs: 53 g