A can of vegetable soup makes an okay meal, but we suggest using it as a great jumping-off point for a more nutrient-dense, vegetarian stew, studded with pinto beans and sweet potatoes. Simply saute some chopped veggies, then simmer with beans, canned soup, water and canned tomatoes for a filling lunch or supper!
Need a reminder about how to cook dried beans? Check out our Nourish PA tutorial here. Or, use canned beans for a quicker meal.
One-Pot Pinto and Sweet Potato Stew
| Yield |
|---|
| Serves 4-6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 35 min | 50 min |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium sweet potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon each salt and pepper
- 2 (15-ounce) cans pinto beans, rinsed and drained, or 2 cups cooked pinto beans
- 1 (15-ounce) can diced tomatoes
- 1 (10.5-ounce) can vegetarian vegetable soup
- 3 cups water
- 2 teaspoons chopped fresh parsley, or 1 teaspoon dried parsley (optional)
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3-4 minutes or until soft and translucent. Add sweet potatoes and carrots and cook for about 5 minutes, until slightly softened. Add garlic powder, salt and pepper and cook until fragrant, about 1 minute.
- Add pinto beans, tomatoes, vegetable soup and water and bring to a boil. Reduce heat to medium-low and simmer soup until potatoes and carrots are fork tender and desired consistency is reached, about 20-25 minutes.
- Divide stew evenly between serving bowls. Garnish with parsley (if using) and serve.
- Recipe and photo: Dish Works
