Vegetable Tomato Stew
Ingredients
Base:
- 1 (2-quart / 2.27 L) bottle vegetable juice (like V8)
- 1 quart (1 L) water or broth
- 5 White Potatoes, diced
- 1 (2.5 lb) bag frozen mixed vegetables
- 5 garlic cloves, sliced and diced
- 3 cans beans (white, butterbean, chickpea), rinsed and drained
- 2 Tbsp vegetable bouillon powder or paste
- 8 oz frozen corn
- 2 Bay Leaves
- 1 Lemon (for juice and zest)
- 1 large cinnamon stick
- 2 Tbsp granulated garlic
- 2 Tbsp granulated onion
- 1 Tbsp dried oregano
- Salt and black pepper to taste
- Chili flakes (to taste)
Optional Toppers:
- 1 pack ground Beyond Meat, crumbled and roasted at 350°F (175°C) for 40 minutes with fajita seasoning, granulated garlic, salt + pepper
- Plant-based feta
- Fresh parsley, hand-shredded
- Garlic bread
Instructions
- Combine Base Ingredients:
- In a large pot, combine vegetable juice, water or broth, and the frozen vegetables.
- Add the diced potatoes.
- Add frozen corn.
- Bring to a simmer over medium-high heat.
- Add Flavor:
- Stir in the bouillon, garlic, and beans.
- Add the lemon juice and zest from one lemon.
- Add seasonings of choice—cinnamon stick, oregano, granulated garlic and onion, salt, and pepper, chili flakes, and bay leaves.
- Simmer:
- Cook over medium heat for 25–30 minutes, until the flavors come together and the potatoes are cooked.
- Finish:
- Adjust seasoning to taste.
- Remove the cinnamon stick and bay leaves before serving. (Do this after it cools down to prevent bitterness)
- Serve:
- Ladle into bowls and top with roasted Beyond Meat crumbles, feta, parsley, and a side of garlic bread if you like.
- Drizzle with olive oil (optional)
- Add nutritional yeast (optional)
Video Description
Big Batch Family Meal On A Budget. This two-ingredient base turns into a huge pot of pure comfort. This recipe feeds a crowd, costs next to nothing, and builds flavor fast—super easy, perfect for busy nights or anyone who wants to cook big and healthier, save money, and still have room to add whatever accompaniments you like.
Vegetable Tomato Stew That feeds the Family:
Feeds: 6–8
Cost: Around $7 total for base and then of course you can add extra bits
Add beans, a few pantry spices, and whatever toppings you’ve got lying around, and you’ve got a wholesome, flavor-packed dinner that gets better every day it sits in the fridge.
Ingredients
Base
• 1 (2-quart / 2.27 L) bottle vegetable juice (like V8)
• 1 quart (1 L) water or broth
• 5 White Potatoes, diced
• 1 (2.5 lb) bag frozen mixed vegetables
• 5 garlic cloves, sliced and diced
• 3 cans beans (white, butterbean, chickpea), rinsed and drained
• 2 Tbsp vegetable bouillon powder or paste
• 8 oz frozen corn
Optional Seasonings
• 1 large cinnamon stick
• 2 Tbsp granulated garlic
• 2 Tbsp granulated onion
• 1 Tbsp dried oregano
• Salt and black pepper to taste
Optional Toppers
• 1 pack ground Beyond Meat, crumbled and roasted at 350°F (175°C) for 40 minutes with fajita seasoning, granulated garlic, salt + pepper
• Plant-based feta
• Fresh parsley, hand-shredded
• Garlic bread (because it just makes sense)
Method
1. Base: In a large pot, combine vegetable juice, water or broth, and the frozen vegetables. Bring to a simmer.
2. Flavor: Stir in the bouillon, garlic, and beans. Add seasonings of choice—cinnamon stick, oregano, granulated garlic and onion, salt, and pepper.
3. Simmer: Cook over medium heat for 25–30 minutes, until the flavors come together.
4. Finish: Adjust seasoning to taste. Remove the cinnamon stick before serving.
5. Serve: Ladle into bowls and top with roasted Beyond Meat crumbles, feta, parsley, and a side of garlic bread if you like.
Chef’s Notes
• Add diced potatoes, rice, or small pasta to stretch it even further.
• Skip the oil to keep it whole-food plant-based.
• Perfect for meal prep—the flavor deepens overnight.