Sweet potato bean stew

Sweet Potato Bean Stew

My husband has had a sore throat and just generally been feeling icky for the past few days. I’ve been trying to stuff him (and myself) with tons of vitamins and fluids hoping that he quickly gets through this and that I don’t get sick.

Normally, I would really dread my husband having a Man Cold, but he has been a champ this time. He even managed to drag himself to our eight-hour birthing class over the weekend.

I decided this would be a perfect time to try out this new recipe that I actually found on the side of a veggie broth container.

It is so good! It’s so healthy and is super filling.

Usually, my husband hates eating food (especially soup) for days, so I had planned to freeze half of this soup for after our baby arrives, but he has been requesting it every night for dinner! I think we have had this three nights in a row and have one more meal left.

I love the sweet and spicy mix of this soup! I do have to warn you, the longer it sits in the fridge, the spicier it is getting! However, I am still able to eat it without drinking a ton of water, so it’s not too spicy and I wouldn’t change anything for next time.

I usually like to add “toppings” to my soup like avocado, green onion or cheese. But this soup doesn’t need anything. It’s delicious! It is also very easy to edit, so if you like a different kind of bean or more beans, you can surely add them too! I thought I might need to add more beans or quinoa to make this soup a meal, but it didn’t need it.

Sweet Potato Bean Stew

Ingredients:

2 tbsp olive oil

1 c onion (about 1 medium onion), chopped

1 red bell pepper, chopped (I used both a yellow and an orange pepper because they were starting to go bad)

4 cloves garlic, chopped

2 c sweet potato, cut into 1 in pieces (about 1 large sweet potato)

1 can (15.5 oz) garbanzo beans, drained and rinsed

1 tsp ground cumin

½ tsp crushed red pepper flakes

½ tsp ground cinnamon

4 c vegetable broth

Salt and pepper to taste

Directions:

  1. Heat olive oil in large saucepan. Saute onion, bell pepper, and garlic until tender.
  2. Stir in cumin, red pepper flakes, and cinnamon; add broth, beans, and sweet potato.
  3. Bring to a boil, cover and reduce heat. Simmer 1 to 1.5 hours until potatoes are tender.
  4. Puree 2 cups of stew in blender or food processor until smooth (or you could use an immersion blender). Stir back into stew.
  5. Season with salt and pepper to taste.

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