Very Veggie Vegetable Stew

Vegetable Stew

Jump to the Recipe

Veggie Vegetable Stew becomes a household tradition. It began years ago when we needed a simple, dependable meal that could feed a crowd and still leave leftovers for busy days. One cold afternoon, we tossed every vegetable we had into a pot—no real plan, just creativity, warmth, and prayer—and what simmered together became one of our most comforting family recipes.

The stew quickly became our seasonal go-to: the kind of dish that fills the kitchen with a rich, cozy aroma and makes everyone wander in asking, “Is it ready yet?” It’s hearty, nourishing, and bursting with the natural flavor of mixed vegetables. Whether you’re feeding a family, prepping meals ahead, or craving something wholesome and warming, this stew wraps you in comfort from the inside out.

We often make this recipe in large batches so we can enjoy a fresh pot now and freeze the rest for later. It freezes beautifully and reheats just as flavorful, making it perfect for meal planning or for those days when you need something quick and satisfying without starting from scratch.

The recipe is also wonderfully flexible. You can easily scale it up or down depending on how many “packets” of vegetables you use. For smaller batches, simply reduce the seasonings to match the quantity—especially the cayenne, which can add quite a punch. For mild heat, use just ⅛ teaspoon, and for a pot made with six or seven packets, adjust the other seasonings down to about 2 teaspoons each. However you prepare it, this winter stew is a warm, flavorful staple you’ll return to again and again.

Servings: 25

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Equipment Needed: Large Pot, Knife, Large Spoon

Ingredients:

Mixture~

5 Tablespoons Red Palm Oil OR Extra Virgin Olive Oil

1 Tablespoon Oregano

1 Tablespoon Basil

1 Tablespoon Paprika

1 Tablespoon Parsley

1 Tablespoon Thyme

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

1 Tablespoon Crushed Garlic

½ Tablespoon Cayenne

5 Tablespoons (1 if you have High Cholesterol) Sea Salt OR Pink Salt

6 Medium-Large Potatoes, Cubed

Frozen Vegetables, amount based on “packets” used in your batch size

Roux:

1 Tablespoon Oregano

1 Tablespoon Basil

1 TablespoonPaprika

1 Tablespoon Parsley

1 Tablespoon Thyme

1 TablespoonOnion Powder

1 Tablespoon Garlic Powder

1 TablespoonCrushed Garlic

 ½ Tablespoon Cayenne

5 Tablespoons Sea Salt OR Pink Himalayan Salt

Directions:

1. Coat a pan with Oil, let the oil heat up (high). Meanwhile, mix the Roux ingredients, (you should smell the aroma as you add ingredients).

2. Stir in the seasonings (Roux). Turn the heat down to Medium.

3. Cut up 6 Potatoes (cubed), add to pot.

4. Stir the potatoes, coating the oil with the Roux, stirring till tender (approximately 10-20 minutes).

5. Add the Frozen Vegetables

Add your frozen vegetables until the pot is nearly full—about 2 inches below the top—or simply pour in 4 cups of waterto start. Stir well and let the vegetables cook for about 1 hour, stirring occasionally. The vegetables will gradually release moisture as they heat, which helps form the body of the stew.

*Special note:

Use a variety of mixed vegetables to build your own unique flavor profile. This stew is a perfect opportunity to personalize the dish using your favorite frozen vegetable blends. Try combinations like carrots and peas, stir-fry vegetable mixes, or single-vegetable 1-pound bags such as corn, broccoli, or okra. The more variety, the richer the flavor.

Examples of Great Add-Ins:

• Pearl Onions

• Peas

• Carrots

• Cauliflower

• Bell Pepper

• Corn

• Okra

• Broccoli

• Squash

• Zucchini

• Snow Peas

• Green Beans

Note 1:

We cook ours in a large “lobster pot” (approximately 2 ft x 2 ft). A full batch usually makes three large containers of stew, perfect for freezing. For this large volume, we typically use about 15 packets of frozen vegetables.

Note 2:

If the water level drops too low during cooking, add 2–4 cups more water as needed. Frozen vegetables take a while to heat through, and additional water keeps everything simmering smoothly.

6. For the next 2 hours, turn heat to Low (2 out of a 10), simmering the stew and allowing the seasonings marinate in its juices.

7. Eat and Enjoy!

---

Very Veggie Vegetable Stew

Servings: 25

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Equipment Needed: Large Pot, Knife, Large Spoon

Ingredients:

Mixture~

5 Tablespoons Red Palm Oil OR Extra Virgin Olive Oil

1 Tablespoon Oregano

1 Tablespoon Basil

1 Tablespoon Paprika

1 Tablespoon Parsley

1 Tablespoon Thyme

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

1 Tablespoon Crushed Garlic

½ Tablespoon Cayenne

5 Tablespoons (1 if you have High Cholesterol) Sea Salt OR Pink Salt

6 Medium-Large Potatoes, Cubed

Frozen Vegetables, amount based on “packets” used in your batch size

Roux:

1 Tablespoon Oregano

1 Tablespoon Basil

1 TablespoonPaprika

1 Tablespoon Parsley

1 Tablespoon Thyme

1 TablespoonOnion Powder

1 Tablespoon Garlic Powder

1 TablespoonCrushed Garlic

 ½ Tablespoon Cayenne

5 Tablespoons Sea Salt OR Pink Himalayan Salt

Directions:  

1. Coat a pan with Oil, let the oil heat up (high). Meanwhile, mix the Roux ingredients, (you should smell the aroma as you add ingredients).

2. Stir in the seasonings (Roux). Turn the heat down to Medium.

3. Cut up 6 Potatoes (cubed), add to pot.

4. Turn the potatoes, coating the oil with the Roux, stirring till tender (approximately 10 minutes).

5. Add the Frozen Vegetables

   Add your frozen vegetables until the pot is nearly full—about 2 inches below the top—or simply pour in 4 cups of waterto start. Stir well and let the vegetables cook for about 1 hour, stirring occasionally. The vegetables will gradually release moisture as they heat, which helps form the body of the stew.

   
   

   *Special note: 

   Use a variety of mixed vegetables to build your own unique flavor profile. This stew is a perfect opportunity to personalize the dish using your favorite frozen vegetable blends. Try combinations like carrots and peas, stir-fry vegetable mixes, or single-vegetable 1-pound bags such as corn, broccoli, or okra. The more variety, the richer the flavor.

   
   

   Examples of Great Add-Ins:

   • Pearl Onions

   • Peas

   • Carrots

   • Cauliflower

   • Bell Pepper

   • Corn

   • Okra

   • Broccoli

   • Squash

   • Zucchini

   • Snow Peas

   • Green Beans

   
   

   Note 1:

   We cook ours in a large “lobster pot” (approximately 2 ft x 2 ft). A full batch usually makes three large containers of stew, perfect for freezing. For this large volume, we typically use about 15 packets of frozen vegetables.

   
   

   Note 2:

   If the water level drops too low during cooking, add 2–4 cups more water as needed. Frozen vegetables take a while to heat through, and additional water keeps everything simmering smoothly.

6. For the next 2 hours, turn heat to Low (2 out of a 10), simmering the stew and allowing the seasonings marinate in its juices.

7. Eat and Enjoy!