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.
- 1 tablespoon 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 ounces mushrooms , sliced
- 1 large yellow or white onion , chopped
- 4 cups low-sodium veggie broth , room temperature
- 3 1/2 tablespoons flour
- 6 ounces tomato paste
- 2 cups stout beer , not including foam
- 3 tablespoons brown sugar
- 2 bay leaves
- 1 1/2 teaspoons ground thyme
- 2 1/2 teaspoons dried oregano
- 10 frozen veggie meatballs
- 1 tablespoon balsamic vinegar
- Ground black pepper , to taste
- 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.