I was raised on this delicious no meat weekend stew. It’s a perfect hearty vegan main course! I like to throw soups together with whatever is in the kitchen, veggie-wise, but this batch ended up being so tasty that I’m happy to share it. I hope you and your family enjoy it many times.
If you are looking for more hearty soup and stew recipes, check out this Navy Bean Slow Cooker Soup or many of our other very delicious soups!
GLUTEN FREE OPTION: To make a gluten free version of this recipe, be sure your thyme is gluten free.
Delicious No Meat Weekend Stew
A hearty veggie stew that doesn't rely on meat for flavor. I take my time cooking this one, as you can let it simmer as long as you'd like, which only blends the flavors more. This is a perfect weekend soup. Just tell the family you have to watch the stew and get all the peace and quiet you need!
To start the stew base:
Chop the four green onions or shallots and slice the two large carrots; quarter the carrot slices, too. Pour the low-sodium veggie broth into a dutch oven, add the shallots and carrots, two cloves of minced garlic, cracked pepper to taste, and two tablespoons of dried thyme.
Cook on high heat until boiling, then cover and reduce to low heat to simmer. Let simmer for 20 to 30 minutes or until the carrots are soft.
Finishing the stew:
To the simmering pot, add the green beans, corn, and stewed tomatoes. Add the cut potatoes to the stew. Add the additional teaspoon of dried thyme and a pinch or two of salt and pepper. Cook until the potatoes are soft and the flavors have blended to your liking.
Once the stew has cooked to your satisfaction, add in the pearl barley and let cook according to the barley package, usually 30 to 40 minutes, or until the barley is plump and softened.
Let the stew cool for a few minutes, add salt and pepper to taste, then serve with your favorite bread or crackers.