Smoky Black Bean and Sweet Potato Soup with Lime
Sweet potato cubes, black beans and red pepper simmer in a smoky tomato broth, then finish with lime. A chunky one-pot soup for six, with no blender needed.
Lunch · Vegetarian · Vegan · One pot · Dairy-free
Hearty Vegetable Stew
Mushrooms, potatoes, and plenty of vegetables in a rich, slow-simmered broth. Comfort by the spoonful.
1 hr 15 min6 servings
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Ingredients at original yield
- 2 tbsp olive oil
- 10 oz baby bella mushrooms, quartered
- 1 yellow onion, diced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp black pepper
- 3 tbsp tomato paste
- 2 tbsp low-sodium soy sauce
- ¼ cup flour
- ¾ cup dry red wine
- 4 cups red potatoes, diced
- 4 cups vegetable broth
- 2 bay leaves
How to make Hearty Vegetable Stew
Timing details
Estimated total; the final simmer takes about 45 minutes.
- 01
Warm the oil in a large pot. Cook mushrooms over medium heat for about 5 minutes, until they release their liquid.
- 02
Add onion, carrots and celery; cook for 4–5 minutes. Stir in garlic, herbs, pepper, tomato paste and soy sauce, and cook for 2–3 minutes.
- 03
Stir in flour, followed by wine. Cook until most of the wine is absorbed.
- 04
Add potatoes, broth and bay leaves. Bring to a boil, lower the heat and simmer for about 45 minutes, stirring occasionally.
- 05
When the potatoes are tender and the stew has thickened, remove the bay leaves and serve.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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