White Creamy Soup Base (For Thick Stew)


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


This hearty stew, if made with potatoes and vegetables, will be so thick you can almost eat it with a fork! It's one of our favorite winter-time meals--warm and filling. For a hot meal sack lunch, it does great in a thermos jar. Our favorite vegetables to use in this stew are: potatoes, carrots, cabbage, broccoli, and sometimes we like to put chick peas in it for added protein. But I've also used green beans, peas, and other vegetables as well. Choose your favorites!


1⁄3 c
cashews or almonds (Can use coconut milk in place of nuts and water)
4 c
frozen corn (OR 2 c. cooked rice, millet, oatmeal, or any other leftover cereal, cold or hot)
2 c
vegetable water (from soup)
2 T
Country Style Seasoning (See recipe in Miscellaneous category)
2 T
dried parsley
1⁄2 t
dried summer savory (also called savory, opt.)
1⁄2 t
dried marjoram (opt.)
3 T
cornstarch or arrowroot powder


Be sure to always use fresh onion and minced garlic in your vegetable soups--it adds a world of flavor that no seasoning can ever compete with! Celery is an optional flavor ingredient, if you have some old celery that needs to be used up!


CHOP vegetables into kettle.

POUR boiling water to barely cover vegetables.

ADD Country Style Seasoning to vegetables.

SIMMER over medium-high heat until vegetables are almost done.

BLEND nuts, corn (or leftover cereal) and soup water until very smooth.

POUR into vegetables.

BOIL for 2 minutes, stirring constantly until thick.

ADD optional herbs.

SHUT off heat and let sit for 15-30 minutes before serving, or chill if serving the next day.