Lumberjack Stew


  • 1 Tbsp. oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 c. celery, diced
  • 1 c. gluten of your choice
  • 2 c. carrots, sliced
  • 3 c. potatoes, chopped
  • 6 c. water
  • 3 Tbsp. Better than Bouillon no-beef base
  • 1 1/2 c. green beans
  • 1 c. instant mashed potatoes


  1. In a large soup pot, sauté onion in oil until clear, then add garlic, celery and gluten. When celery is tender, add water, bouillon, carrots and green beans. Bring to a boil, then turn down low to maintain a slow simmer for 45 min.
  2. Add potatoes and continue cooking another 15 minutes or until potatoes tender. Add instant mashed potatoes and cook another 5 minutes, until stew is slightly thickened.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Soups

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.