Vegetable Stew Soup Without Meat

This is a great college student meal for anyone on a budget and looking for a comforting, savory dish to get through winter. I bought a 5lb bag of russet potatoes for $2.49, a carton of unsalted beef broth for $3.00, a 1lb bag of baby peeled carrots for $2.29, a yellow onion for $1.17, and a beef stew seasoning mix for $1.49.

The total came out to $10.44. I shopped at Safeway and picked up Signature Select brands for the carrots, potatoes, and beef stew seasoning. It made a decent-sized pot of stew for me and the teenager. We had several servings since it was the only thing we ate after a protein shake before hitting the gym.

We still have leftovers. I had some minced garlic and butter at home, so I used a little of both for the soup. Here are the ingredients/recipe and steps I took.

Beef stew seasoning (to taste, follow packet instructions)

Beef broth (4-6 cups, depending on how thick or brothy you want it)

Carrots (2-3 large, chopped)

Onions (1-2, roughly chopped)

Potatoes (3-4 medium, diced into chunks)

Olive oil or butter (for sautéing, about 1-2 tablespoons)

Instructions:

1. Sauté the onions:
   • In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil or butter over medium heat.
   • Add the chopped onions and cook until soft and slightly golden, about 5 minutes. If you have garlic, add 2 minced cloves here and cook for another 30 seconds.
2. Add the carrots and potatoes:
   • Add the chopped carrots and potatoes to the pot. Stir everything to coat with the oil. Let them cook for 2-3 minutes to develop some flavor.
3. Add the beef stew seasoning:
   • Sprinkle the seasoning packet over the vegetables, stirring well to combine. Let it cook for about 1 minute to toast the seasoning slightly—it helps enhance the flavors.
4. Pour in the beef broth:
   • Add 4-6 cups of beef broth to the pot. Start with 4 cups and add more later if you want a thinner stew. Stir everything together.
5. Simmer the stew:
   • Bring the stew to a boil, then lower the heat to a gentle simmer.
   • Cover the pot and let it cook for 45-60 minutes, stirring occasionally. This allows the vegetables to become tender and absorb the seasoning.
6. Taste and adjust:
   • Once the vegetables are cooked through, taste the stew. If needed, add a pinch of salt, pepper, or a splash of broth to adjust the seasoning.

Personal steps.

I did four cups of the beef broth and used a little over half of the baby carrots, about four medium russet potatoes, and a little over half of the onion and cooked it for 45 minutes.

I used the whole packet of the strew seasoning as well and sauted the garlic with the butter first before adding the onions.

Although, I didn’t have bread which I wish I did, sourdough preferably with some butter would have been chef’s kiss.

If you happen to make this let me know. I hope it provides a bit of comfort during this cold time. I will be making this again.