Description
A comforting and nutritious vegan stew packed with sweet potatoes, white beans, and fresh vegetables. Perfect for chilly evenings!
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
- In a large pot, heat the olive oil 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 to release the aromatic flavors.
- 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 simmer for 25-30 minutes or until the potatoes are tender.
- Season with salt and pepper to taste. Feel free to adjust the flavors to your liking!
- Serve warm in bowls, and don’t forget to top it with fresh herbs if you’re feeling fancy.
Notes
This stew is perfect for meal prep and keeps well in the fridge for up to 5 days. It tastes even better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg