Looking for the best vegan soup recipe? Try this delicious Hearty Autumn Stew.
It’s getting colder here in Georgia, especially in the mornings and evenings. It’s perfect weather to cook hot dishes. Pumpkins are being sold everywhere. I really wanted to make an autumn stew with pumpkin. I also used fresh veggies and some spices. This stew is very easy to prepare; it’s healthy, oil-free, and good for your heart. It turned out so delicious.
Do you like soups? Which one is your favorite?
Ingredients
- 100 g pumpkin
- 200 g potatoes
- 150 g onion
- 120 g celery
- 15 g garlic, minced
- 350 g tomato sauce
- 50 g carrots
- 400 ml water, hot
- 200 g white beans
- 125 g corn, canned or frozen
Spices
- 4 pieces bay leaves
- 1 tbsp salt
- 1 tsp sweet paprika
- 1 tbsp Italian seasoning
- 1 tsp onion powder
Instructions
- Add onions and garlic to a hot pan; stir, and cook until golden.
- Add the rest of the ingredients, except the beans, corn, and spices. Cook for 15 min.
- Add the corn, beans, and spices. Cook for an additional 15 min.
- Serve with fresh herbs and cashew sour cream.
Nutrition
Calories: 205kcalCarbohydrates: 43gProtein: 10gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 2206mgPotassium: 1130mgFiber: 9gSugar: 9gVitamin A: 5144IUVitamin C: 26mgCalcium: 136mgIron: 5mg