Vegetarian Stew

Meredith Bond

I was really in the mood for stew this week. I don’t know what it is, because it hasn’t been that cold or rainy, but, there it is. And yet, Tuesday, when I wanted the stew, was veg. day. So, I searched through my pantry, pulled out a whole bunch of cans and put together a veggie stew that was super-easy and super-delicious.  Enjoy!vegetarian-stew

Vegetarian Stew

  • Ingredients
  • 1 med onion, chopped
  • 2-3 cloves garlic, finely diced
  • 1 can black beans
  • 1 can kidney beans
  • 1 can corn (drain water)
  • 1 can tomatoes
  • ½ can chili peppers (optional and to taste)
  • 3-4 carrots, sliced
  • 1 green pepper, chopped
  • Any other veggies you’d like to add
  • 1 Tbs cumin
  • 1 tsp sea salt


  1. Fry onions and garlic until soft.
  2. Add in the raw vegetables. Allow them to cook for about five minutes.
  3. Add in the contents of all the cans (drain the water from the corn, but not from the tomatoes).
  4. Allow everything to simmer together for about 20 minutes until all the flavors are blended and the vegetables are soft.
  5. Serve with shredded cheddar cheese or fresh coriander sprinkled on top.

I accidentally added the entire can of chilis to mine, so it was a little too spicy for my taste, so I also added dollops of sour cream as I ate it to cut the heat.


Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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