Shipwreck Stew

On days when you just want to use canned goods and extra scraps from the fridge to whip up something delicious, Shipwreck Stew is the perfect recipe! Made with kidney beans, peas, tomatoes, and potatoes, this stew is easy-to-make, inexpensive, and so delicious!

What I Love About This Recipe

• It’s a user friendly recipe. There is no right or perfect way to make this Shipwreck Stew Recipe. The whole idea is to use simple ingredients from your pantry or anything in your fridge that you need to use before it expires. You can add different seasonings and vegetables; feel free to experiment with the ingredients in your pantry. So, when you really get down to it, it’s about not wasting food and making something delicious in the process.
• It’s filling. Served with some good cornbread or Italian bread, this stew is a meal in one bowl.
• It’s healthy. All ingredients in this recipe are relatively healthy. Let’s take a look at the health benefits of just two of the main ingredients: kidney beans and celery. Studies have show that red kidney beans may be beneficial for lowering blood pressure. Celery is high in antioxidants which helps reduce inflammation. Celery is also beneficial for healthy digestion because it contains high amounts of water and fiber. (1)
• It’s inexpensive to make.
• It’s delicious! Yes, it’s an inexpensive meal, filling, and extremely easy to make, but it’s also very tasty. All flavors are warm, simple, and comforting. The prevailing flavors are tomato, onion, and garlic; you can’t go wrong with that!
• I love the name Shipwreck Stew! While I’m uncertain of the origins by which such a name was affixed to this humble concoction, creative conjecture leads me to believe it’s one of those meals that came together beautifully out of necessity. However, I’ll let you draw your own conclusions!

Recipe Ingredients

• Potatoes – Red or Yukon Gold potatoes work best for stews like this one. You don’t need to peel the potatoes.
• Onion – Use yellow or white.
• Garlic clove – I only used 1 clove for this recipe but feel free to add up to 3 cloves.
• Celery
• Canned kidney beans
• Canned peas – You can also use frozen peas.
• Canned tomatoes – I include the juice from the tomatoes as well and you should also.
• Spices – onion and garlic powder.
• Water – I add just 1/4 cup to thin out the stew just a bit.

How To Make Shipwreck Stew

1. Place all ingredients in a Dutch oven or pot. Place all prepared ingredients in a large pot and cover with a lid.
2. Bring stew to a boil. Heat over medium-high heat and bring to a boil.
3. Simmer. Reduce heat to medium-low and cook (covered) for about 40 minutes until vegetables are fully cooked.

Shipwreck Stew Recipe Variations

This is one of those recipes which almost begs for creativity and is perfect for clearing out your refrigerator. Experiment with a variety of vegetables, beans, and spices.

Serving Suggestions

As previously mentioned, this dish is rather filling on it’s own. However, here are a couple suggestions that work well.

• Bread. I personally love serving Shipwreck Stew with cornbread because it compliments the “humble” theme of this dish. You can also use some good Italian or French bread.
• Salad. Serve with one of my fresh salads like Chopped Kale Salad, Shirazi Salad, or Cucumber Radish Salad.

How To Store Shipwreck Stew

You will likely have leftovers because this recipe is not only a filling but makes a fair amount of stew. Store in an airtight container in the refrigerator for up to 4 days. You can also freeze the stew by storing it in the freezer, using freezer bags, for up to a month.

Looking For More Soups and Stews?

• Cauliflower Soup
• Vegan Chili
• Potato Leek Soup
• 4 Ingredient Potato Soup
• Cuban Black Bean Soup
• Ribollita Soup
• White Bean Tomato Soup
• Vegan Tortilla Soup
• Moroccan Harira Soup
• Vegan Red Lentil Soup
• Pozole Verde
• White Bean Chili
• Thai Coconut Soup

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Yield: 8 to 10 Servings

Shipwreck Stew

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On days when you just want to use canned goods and extra scraps from the fridge to whip up something delicious, Shipwreck Stew is the perfect recipe! Made with kidney beans, peas, tomatoes, and potatoes, this stew is easy-to-make, inexpensive, and so delicious!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 5 Potatoes, cubed
• 1 Large onion, finely chopped
• 1 Garlic clove, minced
• 5 Large stalks of celery, chopped
• 2 (15 oz.) cans kidney beans, drained and rinsed
• 2 (15 oz.) cans peas, drained and rinsed
• 2 (15 oz.) cans diced tomatoes, juice included
• 1/4 Cup of water
• 1/2 Teaspoon onion powder
• 1/4 Teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Place tomatoes, onion, garlic, potatoes, celery, kidney beans, peas, onion powder, garlic powder, salt and pepper in a large pot or Dutch oven. Add in 1/4 cup of water to thin out the stew.
2. Cover pot with lid and bring stew to a boil over medium high heat.
3. Reduce heat to medium-low and let simmer, covered, for about 40 minutes or until vegetables are fully cooked.

Notes

Recipe Variations

This stew can be made with a variety of different vegetables and beans. Try using white beans or garbanzo beans instead of kidney beans.

Serving Suggestions

Serve with cornbread and a salad.

Storing Suggestions

Store leftovers in an airtight container in the refrigerator for 4 days. You can also store in the freezer using freezer bags for up to a month. Thaw stew by placing it in the refrigerator overnight and reheat over medium-low heat for 10 to 15 minutes.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 140mgCarbohydrates: 32gFiber: 5gSugar: 7gProtein: 6g

The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.