Big Vegetable Stew


Big Vegetable Stew

Sarah Kaminski
Prep Time 10 mins
Cook Time 20 mins
Course lunch
Servings 4


  • 1 onion minced
  • 1 Tbsp olive oil
  • 28 ounce can chopped tomato no sugar added
  • 15 ounce can kidney beans
  • 1 large sweet potato cubed
  • 6 new potatoes cubed
  • 6-8oz green beans, trimmed & sliced fresh or frozen
  • 1 ½ c filtered water
  • 2 tsp sea salt
  • 1 tsp oregano


  • Sauté onion in olive oil over high heat until aromatic.
  • Add remaining ingredients. Bring a boil, reduce to a simmer. Cook & cover for 20 minutes, or until potatoes are tender.
  • Ladle into (4) glass containers or jars for easy grab and go lunches throughout the week, or pop entire pot into fridge for a quick dinner.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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