Vegetable Stew
Filling, healthy, and cheap, add whatever leftover veg you have. You can make a great batch of this frugal and hearty stew, freeze individual portions, and reheat when you’re running low on supplies.
Serves 3 - 5
1 hour
Easy
Ingredients
Vegetable stock cube
200g barley-based soup mix
500g baby potatoes
1 swede, cut into cubes
4 chopped carrots
150g frozen peas
1 drained can sweetcorn
400g can of butterbeans
150g fresh spinach
Let's cook
In as large a saucepan as you have, boil the water and add the stock cube and barley mix, leave to simmer for 30 mins.
Add in the potato, carrot, and swede, and more vegetable stock or seasoning if needed. Leave to simmer for a further 20 mins until potatoes and swede are soft enough to put a fork through. Top up with water if needed.
Add the peas, beans, and sweetcorn and turn the heat up so that the stew can boil for a further 3-4 mins. Throw in the spinach, leave until wilted, then serve.
Alice Joslin
Royal Holloway University of London
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