Stu Stew


A thick and hearty stew that a rabbit would eat! I sometimes add diced fennel in with the carrots and stuff. The quantities listed will make about 8 large bowls of soup.


  • 1 Lg Onion, Diced
  • 275 tbsp Garlic, minced
  • 2-3 Leeks, sliced
  • 15 oz Diced, Fire-Roasted Tomatoes
  • 1 lb Carrots, peeled & diced
  • 1 stalk Celery, diced
  • 1 lb Brussels Sprouts, halved or quartered
  • 2 Green Pepper, diced
  • 2 Potatoes, diced
  • ½ lb Pasta, dry
  • 3-4 qt Vegetable Stock
  • 1 pkg Frozen Sweet Corn


Salt & pepper to taste as you go.

  1. In a big stock pot, pour in some olive oil and cook the onion and leeks down until the onion starts becoming translucent - about 7 minutes.
  2. Add the garlic and cook 2 more minutes.
  3. Add the can of tomatoes and 3qt of the vegetable stock. Bring to a boil.
  4. Add the carrots, celery, Brussels sprouts, peppers, and corn. Bring back to a boil then simmer 15 minutes.
  5. Add the potatoes and pasta. Add more stock if necessary. Bring back to a boil and then simmer until the pasta is done and the potato peels start to separate from the potatoes.