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Hearty Vegetable Stew

Servings 8
Prep Time 45 mins
Cook Time 3 hrs
Total Time 3 hrs 45 mins


  • 1 pound large carrots peeled, spiralized, and riced-about 2 to 2.5 cups
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 cups button mushrooms chopped
  • 1.5 cups cubed butternut squash I used frozen
  • 1 leek thinly sliced (the white and pale green part)
  • 1 tablespoon garlic
  • 3 tablespoons almond flour
  • 3 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 3 cups vegetable broth preferably homemade
  • 14.5 ounce can diced tomatoes with juice I used fire-roasted
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 10 grinds pepper
  • 2 cups collard greens stems removed and thinly sliced, or kale


  • Peel and spiralize the carrots.
  • In small batches, with a high speed blender or food processor, rice the carrot spirals (with a Vitamix, pulse on speed 3 for a couple of seconds). Repeat until all the carrot spirals are done.
  • In a large pot or dutch oven, heat 3 tablespoons of butter and 3 tablespoons of olive oil on medium heat. Once warm, add the mushrooms, onion, leek, garlic, and butternut squash and sauté until soft, approximately 10 minutes.
  • Add the almond flour and tomato paste and stir until the flour is well combined, about 1 minute.
  • Add a 1/2 cup dry red wine and simmer for 2 minutes.
  • Add the vegetable broth, diced tomatoes, rosemary, thyme, and salt and pepper.
  • Increase the heat to medium high and bring to a boil.
  • Transfer to a slow cooker and add the carrot rice.
  • Cook on low for 2 hours and 30 minutes.
  • Add the collard greens (or kale) and re-cover. Turn to high and cook for another 30 minutes.
  • Transfer to a serving bowl and enjoy.
Author: Megan Wells
Course: Soups