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Southern Vegetable Stew


Southern Vegetable Stew


Lisa @ Onceamonthmeals.com


  • 2 Tablespoons olive oil
  • 0.5 cups carrots, peeled and diced
  • 1.25 cups red onions, diced
  • 3 teaspoons garlic
  • 2 Tablespoons fresh parsley, chopped
  • 28 ounces crushed tomatoes
  • 3 cups vegetable broth
  • 1 cups cannellini beans, drained
  • 4 cups collard greens, roughly chopped
  • 1 Tablespoons thyme
  • 1 teaspoons salt
  • 1 teaspoons pepper


In a stock pot over medium heat, heat olive oil. Add carrots, onions, garlic and parsley and saute for 10 minutes. Add crushed tomatoes and cook for 10 minutes. Add vegetable broth, cannellini beans, collard greens, thyme, salt and pepper. Bring to a boil.  Reduce heat and simmer slightly covered, for 45 minutes.

Freezing Directions:

Prepare as per directions above. Remove from heat and allow to cool. Pour into gallon freezer bag, label and freeze. TO SERVE: Thaw. Reheat on stovetop over medium heat for 8-10 minutes, until warmed through.

Servings:  4

**conversion chart image provided by Erik Spiekermann

3 Responses to “Southern Vegetable Stew”

  1. […] Southern Vegetable Stew @ Once a Month Meals […]

  2. Jen says:

    How long can you freeze this meal for?

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