Super Vegie Stew Recipe

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Super Vegie Stew

Mary Gelfond


This is a great cold weather recipe. You can use any tomato soup, though I prefer to use a natural brand with lower sodium. You will get enough sodium from the canned ingredients. I used Rotelle tomatoes with jalapeño peppers. The amount of spinach and kale is done to your taste. The turkey is optional. I made two portions, 1 with turkey (using 3/4 of the recipe and I substituting black beans (using 1/4 of the recipe). You can substitute any other bean you like. If making a full recipe vegetarian style, use 3 cans of assorted beans. I like to top off this soup with a gorgonzola cheese.

☆☆☆☆☆ 0 votes
20 Min
1 Hr
Stove Top


2 box
natural tomato soup, family size
2 can(s)
diced tomatoes with garlic
1 can(s)
diced tomatoes w/hot peppers
2 can(s)
whole kernel sweet corn
2 can(s)
creamed corn
2-4 c
4 c
baby spinach and kale mix
1 lb
ground turkey (opt)
1 Tbsp
gorgonzola cheese


1Over medium high heat, Brown and crumble 1 lb. ground turkey
Drain and set aside.
2In a soup pot, over medium high heat, heat tomato soup. When it starts to bubble, cut the heat to medium.
3Add creamed corn and whole kernel corn. Stir into soup.
4Add diced tomatoes. Stir thoroughly.
5Add baby spinach and kale to hot soup. Stir thoroughly.
6When green are "wilted", add crumbled turkey (optional) Lower heat to low setting.
7Cook about 1/2 hour to blend flavors. (may cook longer on low heat.
8Top with Gorgonzola cheese (optional)

About this Recipe

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tags: Quick & Easy, Healthy