Creamy Vegetable Stew

Oh, if I could but make this picture look as good as this stew tasted! It would have helped if I hadn't taken the picture on my lovely green counter top, but done is done and you'll just have to take my word for it until you try this stew yourself. And trust me. It's worth it!

Not only is this soup inexpensive to make, it's also low-calorie! I was actually surprised by just how low-calorie when I counted it up this morning. It's a thick, creamy, rich-tasting soup that just satisfies your hunger on a cold, rainy Sunday (which is when I made it). Serve this soup with a grain, like White-Wheat French Bread, and you've also go yourself a complete protein in one meal.

Make ahead tip: I have eaten this soup fresh the day I made it, as well as reheated the next day for lunch. This is even better the next day, so if you need a quick meal, make some of this the night before. Just stick it in the fridge overnight and reheat it for supper the next day. Or, if you prefer, just cook the veggies in broth in advance and refrigerate. Reheat and finish preparing just before serving.


Creamy Vegetable Stew
(150 calories per 1-1/2 cup serving. Makes about 5 servings.)

4 c. chicken broth (1 box)
1 large carrot, diced
3 small red potatoes, diced
2 stalks of celery
2-3 c. frozen cut green beans
2 Tbsp dried minced onion
(i.e. dehydrated onion flakes)
2 cloves minced garlic
1/2 tsp. Nature's Seasons (or Salt/Pepper to taste)
1/4 tsp. dried basil, crushed
2-3 Tbsp. corn starch, dissolved in cold water
1 c. light sour cream

Pour chicken broth into a large soup pan and place over medium heat. Peel and chop potatoes and carrot. Trim and slice celery. Add to chicken broth and simmer for about 5 -10 minutes.


Add frozen green beans, Nature's Seasons, and basil. Continue cooking until all vegetables have reached desired tenderness.


Spoon corn starch into a small bowl or measuring cup. The more corn starch you use, the thicker it will be. Add enough cold water to dissolve cornstarch and pour into simmering pot while stirring.

Add light sour cream, and continue cooking a few more minutes until stew has reached desired thickness. If stew is too thick, add a little water. If not thick enough, dissolve a little more cornstarch into some cold water, add, and simmer another 2 minutes.