Wakula's First Attempt at Vegetable Stew

Wakula's First Attempt at Vegetable Stew

Made  times

"Delicious & easy vegetable stew inspired by Providence's City Farm Manager, Rich. Organic, locally grown, and in season ingredients have the best flavor. Add a bit more cayenne for a tasty home remedy. Serve hot with warm bread."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 237 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.


  1. 47 Ratings

Most helpful positive review

I made this stew for a family dinner. My son's girlfriends are both vegetarian and I was having beef stew so I made this so they could eat stew also. We served the stews in bread bowls. It wa...

Most helpful critical review

This was an ok recipe. Beware of the cabbage inducing gas....

I made this stew for a family dinner. My son's girlfriends are both vegetarian and I was having beef stew so I made this so they could eat stew also. We served the stews in bread bowls. It wa...

Obviously, I think this is delicious. I used olive oil rather than butter. Not knowing what "bunches" of leeks meant, I used two leeks. Chinese cabbage is called "Napa" cabbage at my grocery....

This recipe made so much! I used northern beans instead of black beans, because of what is available in Scandinavia. Otherwise, I followed this recipe closely. I added also some leftover zucchin...

This stew was absolutely delicious! I'm a vegetarian always looking for new recipes to cook up & this one will be added to my favorites. No changes except cooking it a bit longer to soften veggi...

I cooked this on high in the crock pot for 6 hours. Definitely made it a stew this way. Had to add more liquid it was so thick. Taste was good as written. Didn't have any cabbage and used cr...

My family loves this stew!!!! My two young boys even love it! This is a family staple now. The only changes I have made were to use different cabbages, depending upon organic availability, an...

Really yummy. I substituted extra cabbage and spinach for the potatoes. I also made my first batch with pinto beans, instead of black beans, which was very tasty. Since I didn't have vegetable s...

This recipe was delicious. It turned out more like soup than a stew, but that's okay. The seasoning was perfect. I simmered it for 30 minutes (a bit longer than the recipe suggested). I didn...

The flavor is excellent. I added flour to thicken it up a bit, a dash of cumin and used organic chicken broth instead of vegetable, since it was what I had handy. I think that next time I make...

From around the web