Vegetable stew

Our quick, cheap and easy to make vegetable stew has been taken from our January 1943 issue. This recipe has been speeded up by swapping haricot beans for canned butter beans.
Serves: 4
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs:Cheap as chips


    • 1 tbsp olive oil
    • 1 onion, peeled and sliced
    • 2 carrots, peeled and diced
    • 2 parsnips, peeled and diced
    • 2 celery stalks, chopped
    • 250g (8oz) swede, peeled and diced
    • 600ml (1 pint) hot vegetable stock
    • 400g can tomatoes
    • 420g can butter beans, drained
    • A handful of chopped parsley


    1. Heat the oil in a large pan, add the onion and fry slowly for 5 mins. Add the other vegetables, cover and fry over a medium heat for 5 minutes, so they start to soften.
    1. Pour in the stock and canned tomatoes, bring to the boil, cover and simmer for 10 minutes. Stir in the beans and cook for another 5 minutes, until the vegetables are tender. Sprinkle with the chopped parsley.

Nutritional information per portion

fat 5.0g saturates 0.5g calories 172(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.