Description
A comforting vegan stew made with sweet potatoes, white beans, and fresh vegetables, perfect for chilly days.
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 in a large pot over medium heat.
- 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 until fragrant.
- 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, or until the potatoes are tender.
- Season with salt and pepper to taste.
- Serve warm, ladling generous portions into bowls, and enjoy the comforting warmth!
Notes
This stew tastes even better the next day as the flavors deepen. Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg