Potato Veggie Stew

UCD recipe Potato Veggie Stew ingredients image

Potato Veggie Stew

Too cold to go outside? This hearty stew is the perfect make-at-home meal to keep everybody warm and cozy.

  • Serving size: 3/4 Cup

  • PROTEIN per serving: 3.1 g*

  • CALORIES per serving: 62

  • Total FAT per serving: 2 g

  • Total CARBS per serving: 10 g

  • Number of servings: 4

  • Time to prepare: 30 min

*Protein amount may differ depending on the brands that are used.



  • 1/4 cup onion, diced

  • 1 cup potatoes, diced

  • 1/2 cup carrots, sliced

  • 1/2 cup celery, sliced

  • 2 cups water

  • 2 cubes Edward and Sons® Not-Beef Bouillon Cubes

  • 1/8 tsp pepper


  1. Dice the onions and potatoes. Slice the carrots and celery.

  2. In a large pot, add the onions, potatoes, carrots, celery, water, Not-Beef Bouillon Cubes, and pepper. Place over medium high heat and bring to a boil.

  3. When the soup reaches a boil, turn the heat down to medium and cook until the potatoes are tender, about 20 minutes. Make sure to stir the stew every 5 minutes or so.

  4. Remove from the hear and, using a potato masher or a heavy fork, lightly mash the stew, focusing on any large chunks of potato. This will give your stew a creamy texture.

  5. Serve warm and enjoy! This stew will last for 1 week in the refrigerator.

More Recipes

Sign up for exclusive low-protein recipe delivered to your inbox

Get started

Make your grocery shopping easier with low-protein food lists

Download now