Description
A comforting and nutritious vegan stew loaded with sweet potatoes, beans, and aromatic spices, perfect for chilly days.
Ingredients
Scale
- 2 large sweet potatoes, diced
- 2 medium russet or Yukon gold potatoes, diced
- 1 can (15 oz) white beans
- 2–3 carrots, chopped
- 2 celery stalks, diced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; sauté for 5-7 minutes until softened.
- Stir in minced garlic, thyme, cumin, salt, and pepper; cook for another minute.
- Add sweet potatoes, russet potatoes, and white beans; stir to combine.
- Pour in vegetable broth to cover the vegetables.
- Bring to a boil, then reduce to a simmer.
- Let simmer for about 30 minutes until potatoes are tender.
- Adjust seasoning to taste and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg