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Vegetable Stoup

By Andria Dilling, Staff writer | March 13, 2026

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I set out to write about vegetable soup, but realized this is nearer to a vegetable stew, hence the name: Vegetable Stoup. This is the soup/stew I used to make for my roommates in graduate school once a week, using chopped potatoes, tomato sauce, and bags of frozen green beans, corn, and lima beans. Thinking about it now, it doesn’t sound so great, but during winters in Austin it was everyone’s favorite. We thought we were being sooo healthy!

Of course I have tinkered through the years, trying to get back to that perfect veggie soup memory. That includes using fresh veggies – imagine that! – and a wider variety of them. Oh, and a few spices help as well. That said, if you like frozen veggies or you just like the convenience, go for it. And, of course, switch things in and out as you like – add sweet potatoes, leave out brussels, add carrots…whatever.

The forecast is calling for a little spring chilliness. Here’s the soup/stoup to keep at the ready in your fridge.

Use fresh (or frozen) veggies to create a healthy and comforting soup/stew (aka stoup). (Photo: Andria Dilling)

Vegetable Stoup

1 tablespoon olive oil
4 cups roughly chopped napa cabbage
1 cup roughly chopped broccoli, florets and stalks
1 cup trimmed and halved brussels sprouts
1 cup chopped red onion
1 cup chopped yellow squash
1 cup thinly sliced kale (lacinato or curly)
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 24-ounce can crushed tomatoes
1 can water
1 tablespoon balsamic vinegar

Warm the olive oil over medium heat in a large pot or dutch oven. Add the cabbage, broccoli, brussels sprouts, and red onion, and cook, stirring occasionally, until the veggies begin to soften, about 8 minutes. Add the squash and kale, and stir in the oregano, basil, salt, and pepper. Cook for another 5 minutes or so, until the squash is soft and the kale wilts a bit. Pour in the crushed tomatoes and stir in the water and vinegar. Bring to a boil, then turn the heat to medium-low and simmer for 30 minutes.