Chunky vegetable stew
Whatever the fridge offers, in one pot — leftover cooking with dignity.
- Time
- 45 min
- Effort:
- easy
- Season
- all year
- vegan
- vegetarian
- budget
- batch-cook
- freezes well
- one pot
- light
Ingredients for 4 portions
500 gpotatoes
3carrots
1leek
1kohlrabi
200 ggreen beans
150 gpeas (frozen)
1onions
1.2 lvegetable stock (instant)
2 tbsprapeseed oil
½ bunchparsley
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 274 kcal |
|---|---|
| Protein | 9.7 g |
| Fat | 6.3 g |
| Carbohydrates | 40 g |
| of which sugar | 15.6 g |
| Fibre | 9.1 g |
| Salt | 2.1 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Clean all the vegetables and cut into bite-sized pieces.
- 2
Sweat the onion in oil, add the firm vegetables (potatoes, carrots, kohlrabi), pour in the stock.
- 3
Simmer for 15 minutes, then add the beans and leek for another 10 minutes.
- 4
Peas for the last 3 minutes, season, parsley over the top.