Sweet Potato Stew

Photo Credit: http://canned-time.com/2012/10/16/sweet-potato-stew-v-gf/

Sweet Potato Stew - Vegan & Gluten Free

1 large or 2 small Sweet Potatoes, peeled and cut into small chunks

16 Oz. Bag of Frozen Vegetables ( I used one that had Green Beans, Okra, Corn & Onions)

1 Can of Corn

1 (29) oz. Can of Tomato Sauce

1 (14.5) oz. Can of Diced Tomatoes

1 Celery Stalk chopped

1/2 Cup diced Carrots

2 Cans of Organic Black Beans, rinsed and drained

2 Cups of filtered Water

2 Tbs. Olive Oil

1 Tbs. Red Pepper Flakes (adjust to taste)

1 Tbs. Garlic Powder

1 Tbs. Thyme

Salt & Black Pepper to taste

In a large stock pot, heat Olive Oil over low heat and add in Sweet Potatoes.

Increase the heat to medium and stir frequently  for about 5 minutes.

Add in all the other ingredients, stir and cover.

Simmer on low for 1 hour or until the Sweet Potatoes are fork tender.

Serve with Fried Onion Rings, Vegan Sour Cream, Chips etc.

Freezes well, Store in a covered container for about 1 week in the fridge.

This is a perfect soup for canning, freezing or just having on hand for the week as a side dish.  It’s hearty texture is warming on cold days and it is stock full of nutrition, flavor and texture.  Serve it alone with chips, hot bread or salad for a meal on it’s own.

Healthier than most White Potato Soups and Dairy Free!

Enjoy!