Fueled by Carrots

Running strong and plant powered

Sweet Potato and White Bean Stew

Some time ago, I had dreamt up this great stew with sweet potatoes, white beans, and swiss chard that I served over farro.  Unfortunately, I never wrote down the recipe so all that remains of it is a photo and a comment about making up this dish while walking the halls at work.

It sounded so good, so I set out to recreate it. This time documenting ingredients.  It is chockfull of vegetable goodness!

It makes a really hearty meal, especially when served over farro.  I think a nice crusty bread would be a great accompaniment.

This serves up a huge batch, but is easily halved… it also freezes quite well.

 

Sweet Potato and White Bean Stew

Ingredients

Olive oil for pan

1 onion, chopped

2 red bell peppers, chopped

3 stalks celery, diced

6-8 garlic cloves, minced

1 bulb fennel, chopped

1 tsp dried oregano

1 tsp dried thyme

3 parsnips, chopped

4 small sweet potatoes, chopped

2 15 oz cans white beans, rinsed and drained

1 32 oz can crushed tomatoes

1 22 oz jar diced fire roasted tomatoes

2 cups vegetable broth

3 bay leaves

1/2 tsp crushed red pepper

salt & pepper to taste

1 bunch swiss chard - leaves and stems chopped (separated)

Instructions

In dutch oven, heat olive oil, then add onion. Sauté until translucent.

Add red pepper and celery and sauté another 5 minutes.

Add garlic, fennel, oregano and thyme and sauté another 3-5 minutes.

Add remaining ingredients (except for swiss chard) and simmer for about 20 minutes... until thick and stew like.

Add swiss chard stems and allow to simmer another 10 minutes.

Remove bay leaves and add swiss chard leaves, stir and allow to cook 5 more minutes.

Serve alone, or over farro or other grain.

http://fueledbycarrots.com/sweet-potato-and-white-bean-stew/


I’m linking up withRock My Vegan Socks & VNutrition for Healthy Vegan Fridays; and with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

Meatless-Monday-copy3a_linkup

11 Comments

  1. Deborah @ Confessions of a mother runner

    White beans are my current fave I have been using them a lot. Thanks for sharing this yummy creation and joining us today
    Deborah @ Confessions of a mother runner recently posted…Smokey Tomato Orzo Soup with Chick Pea CroutonsMy Profile

    Reply
    1. Vicki (Post author)

      They are so versatile!

      Reply
  2. Barrie

    What a great/easy comfort soup to make! And super healthy!
    Barrie recently posted…Classic Leek & Potato SoupMy Profile

    Reply
    1. Vicki (Post author)

      Thanks!

      Reply
  3. Lora @ Crazy Running Girl

    This sounds amazing!

    Reply
    1. Vicki (Post author)

      It tastes amazing too! (I’m enjoying it as lunch this week).

      Reply
  4. Tricia@MissSippiPiddlin.com

    Wow this sounds very interesting. I don’t believe I know what swiss chard is. I’ll have to look that one up! 🙂
    I just bought a pressure cooker so I’ve been on the search for soups and stuff to cook in it!
    Tricia@MissSippiPiddlin.com recently posted…Weekly Wrap 77 It Doesn’t Feel Like JanuaryMy Profile

    Reply
  5. Alix @A Hedgehog in the Kitchen

    This looks and sounds delicious! I really love farro as a base for so many yummy meals too. Sweet potato and white bean must be wonderful together as a stew. Definitely going to try this recipe! Thank you! 🙂

    Reply
  6. Pingback: Fennel, Leek, & Mushroom Pasta with Artichoke Hearts – Fueled by Carrots

  7. kimmythevegan

    This sounds super delicious! I like that it freezes well, I can make a big batch and freeze it in several containers for left overs. Yum!
    kimmythevegan recently posted…Chocolate Caramel BallsMy Profile

    Reply
    1. Vicki (Post author)

      Thanks!

      Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

CommentLuv badge