Pin it The first time I made this stew was during a particularly cold November when my radiator had been broken for a week. I needed something that would warm me from the inside out, and this hearty pot of vegetables did exactly that. What surprised me was how the sweet potatoes transformed in the tomato broth, becoming almost creamy without any dairy. My roommate came home from work and immediately asked what smelled so incredible, then ate two bowls standing at the counter.
Last winter I made a triple batch for my sister who was recovering from surgery. She texted me three days later saying the containers in her freezer were like little gold mines, and she looked forward to dinner all afternoon. The way the vegetables melt together while still keeping their shape makes every spoonful feel substantial and satisfying.
Ingredients
- Sweet potatoes: These become the heart of the stew, lending natural sweetness and a velvety texture that balances the acidic tomatoes
- Smoked paprika: The secret ingredient that adds depth and a subtle smokiness making the broth taste like it simmered for hours
- Two types of beans: Cannellini and chickpeas provide different textures and proteins, making each bite interesting
- Tomato paste: Dont skip this, it concentrates the tomato flavor and gives the broth its gorgeous deep red color
- Fresh spinach: Added at the very end, it wilts into the broth without turning mushy and adds a pop of fresh color
Instructions
- Build your flavor base:
- Heat olive oil in your largest pot over medium heat, then add onion, celery, and carrots. Let them soften for about 5 minutes until the onions turn translucent and your kitchen starts to smell amazing.
- Add the aromatics:
- Stir in the garlic, red bell pepper, and zucchini. Cook for another 3 minutes until the garlic becomes fragrant but be careful not to let it brown.
- Bloom your spices:
- Add sweet potatoes, potatoes, smoked paprika, thyme, cumin, black pepper, and salt. Sauté for 2 minutes, stirring constantly until the spices become incredibly fragrant and coat the vegetables.
- Create the broth:
- Stir in the tomato paste first, letting it caramelize slightly for about 30 seconds, then add diced tomatoes, vegetable broth, and bay leaf. Bring everything to a gentle boil.
- Simmer the base:
- Reduce heat to low, cover, and simmer for 20 minutes. Test a potato cube, it should be tender but not falling apart.
- Add the beans:
- Stir in the cannellini beans and chickpeas. Simmer uncovered for another 10 to 15 minutes until the flavors meld together and the stew thickens slightly.
- Finish with greens:
- Stir in the baby spinach if using and cook for just 2 minutes until wilted. Taste and adjust seasoning, then remove the bay leaf before serving.
Pin it This recipe has become my go to when friends need comfort food but are trying to eat more plant based meals. I love watching people take that first skeptical bite and then immediately reach for seconds, proving that satisfying food does not require meat at all.
The Secret to Perfect Texture
I have learned that cutting all vegetables to roughly the same size ensures even cooking and a more pleasant eating experience. Nothing is worse than biting into a stew and getting crunch from a carrot while the potatoes have turned to mush. Take your time with the prep work and your patience will pay off in every spoonful.
Making It Your Own
The beauty of this stew is its adaptability based on what you have in your crisper drawer. I have made it with butternut squash in place of sweet potatoes, added kale instead of spinach, and even thrown in green beans when that was all I had. The spice blend keeps everything cohesive while you adjust the vegetables to your taste.
Serving Suggestions
While this stew is complete on its own, I love serving it with crusty bread for soaking up every last drop of the flavorful broth. For a more substantial meal, ladle it over cooked rice or quinoa. A simple green salad with a bright vinaigrette cuts through the richness and adds freshness to the bowl.
- Let the stew rest for at least 10 minutes before serving to allow flavors to settle
- Squeeze fresh lemon juice right before eating to brighten all the flavors
- This freezes beautifully for up to three months if portioned into airtight containers
Pin it There is something deeply nourishing about a pot of stew bubbling away on the stove, filling your home with warmth and promise. This recipe has fed me through cold winters, busy weeks, and moments when I needed exactly the kind of comfort only a homemade meal can provide.
Recipe FAQ
- → What types of potatoes are best?
Using sweet potatoes alongside Yukon Gold or russet potatoes offers a balanced, creamy texture and subtle sweetness that complements the spices.
- → Can I substitute the beans?
Yes, chickpeas and cannellini or kidney beans work well, but you can also use lentils or other legumes depending on preference.
- → How do I enhance the stew's flavor?
Sautéing the aromatics like onion, garlic, and vegetables in olive oil before simmering helps build depth. Adjust spices like smoked paprika and cumin for personal taste.
- → Is this suitable for gluten-free diets?
Absolutely. This hearty dish is naturally gluten-free, especially when using gluten-free vegetable broth.
- → Can I add greens to the stew?
Yes, adding baby spinach at the end wilts it gently, boosting nutrition without overpowering flavors.