The drudge of winter calls for comfort food. A hearty vegetarian stew is the perfect weekday meal — thicker and more filling than soup, but just as easy to make.
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This delicious vegetarian stew is a heathy one-dish meal, bursting with flavor. It’s made with a beautiful mix of filling root vegetables, earthy mushroom broth and rich black beans. It provides exactly the slow burning energy you need for cold-weather activities, whether you’re ice skating, hitting the ski slopes or simply shoveling out the snow from your driveway.
Plus, stews freeze beautifully, so you can make a big batch and thaw it whenever you need a cozy, comforting meal.
- You can freeze portions of veggie stew in the freezer, in freezer bags or containers, for up to 6 months.
- If you don’t have mushroom broth, you can use any vegetable broth (or even a meat broth, if you are not vegetarian) for this recipe.
- Substitutions can be made within reason in this recipe: for instance, yams for sweet potatoes, white beans for black beans, et cetera. It is an easy recipe to adapt.
- This recipe is naturally gluten-free, and vegan if you omit the optional parmesan garnish.
- Author’s note: Looking for a way to use any leftover vegetable stew? I love to serve a small portion in a ramekin at breakfast time and top it with a poached or soft boiled egg.
Black Bean, Sweet Potato and Kale stew
Adapted from Whole Living
Makes 4 servings
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 1 clove garlic, chopped
- 2 carrots, peeled and cut into thin coins
- Coarse salt, freshly ground pepper, and any other seasoning of your choice
- 1 can (15 ounces) whole tomatoes, chopped (juice reserved)
- 1/2 pound sweet potatoes, scrubbed and cut into cubes
- 1 can (15 ounces) black beans, rinsed and drained
- 3 cups mushroom broth
- 1 bunch kale (1 pound), stems removed and leaves torn into small pieces
- 2 cups water (optional, to thin while cooking)
- 1/2 cup freshly grated Parmesan (optional)
Note: International readers may enjoy our handy metric conversion guide.
Heat the oil in a large stock pot over medium heat. Add the onion and garlic and stir frequently until the onions have progressed through translucence and begin to brown, up to 10 minutes.
Add the carrots, sweet potatoes, and a bit of salt and pepper. Cook the vegetables until lightly tender, about 10 minutes on medium heat.
Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, less than five minutes.
Add 3 cups of mushroom broth and the black beans. Bring the mixture to a boil, and reduce heat. Simmer until the potatoes and carrots have become nice and soft, about 10 minutes.
Add the kale. It will seem like quite a lot of kale at first but it will quickly reduce in size once it is added to the hot mixture.
If necessary, add the extra liquid, up to 2 cups of water, a little at a time. You may add just a small portion of the extra water, or if you prefer a thicker stew, perhaps none at all. Cook until the greens have become tender, then season with salt and pepper or however you desire.
Garnish with Parmesan, if desired.
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