vegetarian sweet potato stew

There are people who dance outside to beckon rain, so join me in making stew to beckon fall. I’m ready for warm drinks and a blanket over my lap, but today it is a balmy 95 degrees in North Carolina. We’ll call it Jultober! Still, next week’s forecast looks promising. The light shift inside my house around 5:30 and scattered acorns on my front porch show me October is here, so gather the simple ingredients for this stew to bring fall inside your kitchen or to have on hand when cooler weather finally returns.

This soup is filled with fall colors and is easy to put together, whether you are eager for fall weather to be here or are already enjoying snow where you live. This is a soup for gathering your people around a table…family, friends, neighbors. Share stories and invite fall in with me, while leaning in to this slower season.

We love this stew with cornbread or sourdough toast, but the stew is lovely and hearty on its own as well.

Vegetarian Sweet Potato Stew

4 Tbs. olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

1 yellow bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

4 cups water

1 28-oz can diced tomatoes

3 cups diced peeled sweet potatoes

2 15-oz. cans black beans, rinsed and drained

1 4-oz. can diced green chilies (optional)

1/2 cup tomato sauce

1 Tbs. chili powder

2 tsp. ground cumin

Optional toppings: sliced avocado, grated cheese, dollop of plain yogurt

Heat oil in large soup pot. Add onions and garlic and cook until onions are lightly browned. Add bell peppers and cook for 5 minutes. Stir in water, tomatoes, sweet potatoes, beans, chiles, sauce, chili powder, and cumin.

Cook over medium heat for 20-25 minutes or until potatoes are cooked through. Season with salt and pepper to taste. Add toppings to your liking.

Welcome fall!


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