Description
A warm, comforting bowl of hearty vegan sweet potato stew, perfect for chilly evenings and packed with flavor.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 2 medium russet or Yukon gold potatoes, peeled and diced
- 1 can (15 oz) white beans, drained and rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the garlic, thyme, and paprika; cook for another minute.
- Add the diced sweet potatoes, russet potatoes, white beans, and vegetable broth to the pot.
- Bring to a boil, then lower the heat and let the stew simmer for 25-30 minutes.
- Season with salt and pepper to taste.
- Serve warm in your favorite bowls.
Notes
This stew is great for meal prep and can be stored for up to a week in the fridge or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg