28 August 2018

Broad bean and fennel stew

What busy times there have been. I will try to tell you everything in due course, but first I just wanted to get this dish posted quickly. It has mainly been work, so nothing really exciting, but I also have a couple of photo stories from some Copenhagen vegetable happenings for you.

It's still summerly and warm, but I slowly start craving for more wholesome warming dishes like soups and stews. So I made this vegan broad bean and fennel stew also containing carrots, romano pepper, heirloom tomatoes and peas.

I got the inspiration for this dish online when I was looking for broad bean and fennel recipes. The recipe is originally by Vicky Jones, published in her book Out of the Pod, and then re-published by Hodmedod's, where I found it. I have altered it for my means, so the version below is mine.

It was such a nice and comforting dish, and I can't wait to eat more of this kind of food in the autumn. I have also bought my first winter squash of the season, which I will be delighted to cook soon. But here is now this stew recipe.

Broad bean and fennel stew


1 fennel
1 onion
3 tbsp olive oil
2 red carrots
1 small romano pepper
2 garlic cloves
2 large heirloom tomatoes
1 cup broad beans
1 cup peas
½ cup red wine
1 tbsp vegetable stock powder
1 tsp sea salt
½ tsp ground black pepper
Fresh thyme


Cut the fennel into slices and chop the onions. Heat olive oil in a pan and start cooking the onions and fennel in it. Cook them until they are soft and browned.

Slice the carrots and pepper, and add them to the pan.

Chop the garlic finely and also add it to the mix, followed by the cubed heirloom tomatoes, broad beans and peas.

Season the mix with vegetable stock powder, salt and ground black pepper to taste.

Let the mix simmer for a while and then add the wine to it. Simmer it under the lid for about an hour. Season with some fresh thyme.

Serve the stew with the side of your choice: crusty bread, potatoes etc.

I'm sharing the recipe with this month's Eat Your Greens hosted by Shaheen from Allotment 2 Kitchen and co-hosted by me. Again, the dish doesn't look fully green, but it does contain plenty of greens and other vegetables.

Have further a nice week!

Your VegHog


  1. Yes it has lots of green, this dish made me smile as I know how much you like fennel too. I am also a little envious with the fresh broad beans, a seasonal treat indeed. Look forward to reading more about your distractions too.

    1. Thanks Shaheen! It was a nice dish, and I'm glad I managed to post it now, as this week is continuing hectic. I will post something else soon. :)

  2. sounds like an interesting dish - I rarely use broadbeans as I can't get excited enough to justify all the fiddling around with podding and peeling but I think they look lovely here.

    1. The broad beans took a while to prep, but it was worth it. I don't buy them fresh so often either.

  3. This comment has been removed by the author.

    1. Thank you very much for your nice comment! Have a great day!


Thanks for reading! I would very much appreciate any comments or suggestions from you.