Description
A warm and comforting bowl of stew packed with nutritious ingredients, perfect for chilly nights.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 2 medium russet or Yukon gold potatoes, peeled and diced
- 1 can (15 ounces) white beans, drained and rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for sautรฉing
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the chopped onions, diced carrots, and celery, and sautรฉ for 5-7 minutes until softened.
- Stir in the diced sweet potatoes and russet potatoes along with the white beans, garlic powder, ground cumin, salt, and pepper.
- Mix everything well.
- Pour in the vegetable broth and bring your mixture to a boil.
- Reduce the heat to a simmer, cover the pot, and let it cook for 25-30 minutes, or until all the veggies are tender.
- Taste your stew and adjust the seasoning to your liking before serving.
Notes
This recipe is versatile; feel free to modify it with your favorite spices or leftover veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg