Vegetarian Irish Stew

This hearty Vegetarian Irish Stew is comfort food at its best. Serve with a chunk of whole wheat bread or a side salad for a meal.

Vegetarian Irish Stew

A lightened up, veggie-filled version of a traditional Irish stew, this hearty soup is comfort food at its best.
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  • 1 Tbsp canola oil
  • 4 stalks celery , chopped
  • 6 small or 4 medium yellow or red potatoes
  • 1 1/2 cups baby carrots
  • 1 cup green beans (fresh or frozen)
  • 1 zucchini , cubed
  • 8 oz mushrooms , sliced
  • 1 large yellow or white onion , chopped
  • 4 cups low-sodium veggie broth , room temperature
  • 3 1/2 Tbsp flour
  • 6 oz tomato paste
  • 2 cups stout beer (not including foam)
  • 3 Tbsp brown sugar
  • 2 bay leaves
  • 1 1/2 tsp ground thyme
  • 2 1/2 tsp dried oregano
  • 10 frozen veggie meatballs
  • 1 Tbsp balsamic vinegar
  • ground black pepper , to taste
  • Optional Toppings: low-fat plain Greek yogurt , low-fat shredded cheddar cheese, fresh chopped parsley


  • Heat oil in a large pot over medium heat. Saute onion and celery 5 minutes or until onion is starting to turn translucent. Meanwhile, stir flour and tomato paste into broth until well combined. Add all remaining ingredients to pot and bring to a boil. Reduce to a simmer and cook 20-25 minutes, stirring occasionally, until potatoes are easily pierced with a fork. Top with a dollop of Greek yogurt, shredded cheese and/or chopped parsley before serving.
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