It’s time for two of my favorite things. Fall is one of my favorite times of year. Soups and stews are my favorite thing to cook. I love the cool weather and getting cozy with a big bowl of stew. Plus soups and stews are so easy to make. Simply throw a bunch of stuff in a pot and see what you come up with!
For this one I had beet greens, sweet potatoes, purple potatoes, and some roma tomatoes to use up so I added those with my soup basics: onions, celery, carrots, and garlic. Then I added some beans and some grains to make a complete meal. I flavored the stew with some lovely warm spices that make me think of fall and it turned out pretty tasty!
Warm Spice Potato Bean Stew
Course: MainCuisine: Vegan, Oil-freeDifficulty: Easy6
servings10
minutes1
hourThis cozy stew with warm spices is perfect for a cool fall day.
Ingredients
2 carrots, diced
2 celery ribs with leaves, diced
1 onion, diced
3 cloves garlic, minced
4 roma tomatoes, diced
1 sweet potato, cubed
½ pound petite purple potatoes (or red or yellow)
3 cups vegetable broth or water
1 teaspoon turmeric
½ teaspoon cumin
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cardamom
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon allspice
2 cups small red beans
2 cups white beans (navy or cannellini)
4 beet leaves thinly sliced*
¼ cup fresh parsley, chopped
Optional: Salt to taste
Directions
- Water sauté the carrots, celery, onions and garlic until they just start to soften.
- Add the tomatoes, both kinds of potatoes, all the spices, and the vegetable broth, and bring to a boil.
- Once it is boiling, reduce heat and simmer for about 10 minutes.
- Add the remaining ingredients and cook another 30 to 40 minutes.
- Taste and add salt if desired. Serve with rice or other whole grains.
Notes
- You can use any kind of greens: kale, spinach, swiss chard, collard greens. And feel free to add more, I just happened to have a few beet leaves when I made this, so that’s what I used.
