Gypsy Vegetable Stew

Prep time: 30 min   |    Cook time: 40 min   |   Ready In: 70 min


  • 5 tablespoons olive oil

  • 1-1/2 cups onion, chopped

  • 2 tablespoons minced garlic

  • 2 cups potatoes, unpeeled and cubed

  • 1-1/2 cups carrots, diced

  • 1 teaspoon dried thyme

  • 1-1/2 cups zucchini or yellow squash, diced

  • 1-1/2 cups green beans, chopped

  • 2 cups broccoli, chopped

  • 1-1/2 cups kale or spinach, chopped

  • 1-1/2 cup green cabbage, chopped

  • 1 cup beans (lima, kidney, cannellini, black coco, romano)

  • 4 cups water

  • 2 tablespoons tamari

  • 2 teaspoon paprika

  • 1/2 teaspoon cumin

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon salt

  • 1/2 dry red wine

  • 4 tablespoons flour

In a large soup pot, heat 3 tablespoons oil and saute the onions, garlic, potatoes, carrots and thyme. As the veggies get tender, add the zucchini/yellow squash, green beans, broccoli, kale/spinach and cabbage. Saute until these vegetables get tender.

Add the beans and the water. Simmer, covered, stirring occasionally.

Add tamari, seasonings and wine into the stew.

Meanwhile, in a skillet, heat the remaining oil. Brown the flour over medium heat. Slowly whisk in some of the soup water in order to form a paste, thinning to a smooth consistency. Add this to the soup.

Simmer covered, stirring, until veggies are tender and the stew is bubbly.

Serve with crusty bread and good cheese.