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.
A lightened up, veggie-filled version of a traditional Irish stew, this hearty soup is comfort food at its best.
- 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.