Hearty Vegetable Stew

hearty vegetable stew

This is one of the most flavourful vegetable stews I have made in a long time. You can add ground cooked turkey or chicken to the stew to make it a little more hearty if you prefer. This recipe makes a really big batch so prepare for leftovers that you can freeze. 


  • 1 large onion (chopped)
  • 2 large carrots (chopped)
  • 2 celery stalks (chopped)
  • 3 cloves garlic (minced)
  • 1 tbs grated ginger
  • 1½ tbs sweet paprika
  • 2 tsp ground cumin
  • 1 tbs ground coriander
  • 1 tbs cinnamon 
  • 8 cups vegetable broth
  • 1 medium butternut squash (cut into bite size pieces)
  • 1 turnip (cut into bite size pieces)
  • 1  sweet potato (cut into bite size pieces)
  • 1 can crushed tomatoes
  • 2 cups cooked chickpeas
  • 2 tbs fresh mint (chopped)
  • Salt and pepper to taste
  • ½ cup fresh cilantro (chopped)


  1. Place the onion, carrots, and celery in a large pot and sauté for 10 minutes.
  2. Add the garlic, ginger, paprika, cumin, coriander, and cinnamon and cook for 3 minutes. 
  3. Add the vegetable broth, squash, turnip, sweet potato, tomatoes, and chickpeas and bring to a boil over high heat.
  4. Reduce the heat to medium-low and cook, uncovered, for 25 minutes. Add the mint and season the stew with salt and pepper.
  5. Cook for 10 minutes more, or until the vegetables are tender. Serve garnished with the cilantro or mint.