Description
A comforting and nutritious vegan stew filled with sweet potatoes, beans, and vegetables—perfect for chilly nights!
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 for 5 minutes until tender.
- Stir in the minced garlic, thyme, and paprika for 1 minute.
- Add the diced sweet potatoes, russet potatoes, white beans, and vegetable broth to the pot.
- Bring it to a gentle boil.
- Lower the heat and let the stew simmer for 25-30 minutes until the potatoes are tender.
- Season with salt and pepper to taste. Serve warm.
Notes
Make-ahead and meal prep friendly. This stew tastes better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 340mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg