feel good

Vegetable Stew: Savory and Flavory


  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 2 potatoes, chopped
  • 1 cup green beans, trimmed and chopped
  • 1 cup corn kernels
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil


  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
  2. Add the carrots and celery and continue to cook for another 5 minutes, stirring occasionally.
  3. Add the potatoes, green beans, corn, diced tomatoes, vegetable broth, thyme, and rosemary. Stir well.
  4. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes until the vegetables are tender and the flavors have melded together.
  5. Season with salt and pepper to taste.
  6. Serve hot and enjoy!

Happiness in a giant pot

In my opinion, there’s nothing better than a hearty and savory vegetable stew. As a lover of gardening, I’ve been inspired to create this recipe as I’ve been harvesting fresh vegetables from my own garden. The flavors are amazing and the textures are chunky and satisfying.

The great thing about stews is that they are so versatile. You can use any vegetables you have on hand and adjust the seasoning to your liking. I particularly enjoy using herbs like thyme and rosemary to add depth to the flavor.

This recipe is also perfect for meal prep. You can make a big batch and have leftovers for the week. It’s a great way to ensure that you’re getting your daily dose of vegetables and it’s filling enough to keep you satisfied.

Although this is entirely my opinion, mashed potatoes and white rice both make great sides/additions to this dish. Personally, I like to put one or the other at the bottom of my bowl and then ladle stew on top. Turns stew into an entire meal!


Ideas to go with your Stew!


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White Chicken Chili: My soup de jour


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into small cubes
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (4 ounces) diced green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper, to taste
  • Sour cream, shredded Monterey Jack cheese, and sliced green onions, for garnish


  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the chicken to the pot and cook until browned, stirring occasionally, about 5 minutes.
  3. Add the onion and garlic to the pot and cook until softened, stirring occasionally, about 5 minutes.
  4. Stir in the white beans, green chilies, cumin, oregano, chili powder, and cayenne pepper.
  5. Pour in the chicken broth and bring the mixture to a boil.
  6. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally.
  7. Stir in the cilantro and season with salt and black pepper to taste.
  8. Serve hot with a dollop of sour cream, shredded Monterey Jack cheese, and sliced green onions on top.

Note: plain greek yogurt can be substituted for sour cream!

Why I love White Chicken Chili

I absolutely love making white chicken chili on a lazy weekend afternoon. Not only is it a hearty and delicious meal, but it also keeps very well for leftovers throughout the week. I especially love that this recipe is cooked entirely on the stovetop, making it a quick and easy meal to prepare.

One thing I’ve learned through making this recipe over the years is that plain Greek yogurt makes for a great substitution for sour cream. Not only is it a healthier option, but it also adds a nice tanginess to the dish. I often find myself using Greek yogurt in place of sour cream in many of my favorite recipes.

What I love most about this white chicken chili recipe is how versatile it is. You can easily adjust the spice level to your liking by adding more or less of the cumin, chili powder, and cayenne pepper. And if you’re feeling adventurous, you can even experiment with different types of beans or add in some corn or diced tomatoes for some extra flavor and texture. Trust me, this recipe is a crowd-pleaser that everyone will love!


All about Chili:

  1. “Regional Chili Styles Across America” – https://www.foodnetwork.com/recipes/packages/comfort-foods/best-comfort-foods/chili-and-stews/regional-chili-styles-across-america
  2. “The Best Chili Toppings to Make Your Bowl of Chili Even Better” – https://www.southernliving.com/food/entertaining/chili-toppings
  3. “White Chicken Chili Recipe” – https://www.allrecipes.com/recipe/230163/white-chicken-chili/

Curious to know more about the UpFront Foodie? Check out our “About” section to learn more!