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Purple Sweet Potato Stew

Filled with purple sweet potatoes and black beans, this soup has splendid deep red and purple colors and makes a hearty batch—it’s your purple people feeder! When we were eating this soup one night, the family joked it would be fun to call it “purple people feeder soup.” Then, I realized the acronym Is PPF - the same for Plant-Powered Families. Couldn’t resist!
Course soups, stews
Keyword purple sweet potatoes, soup, stew, sweet potatoes

Ingredients

  • 3-4 tbsp red wine or water
  • 2 cups chopped red or white onion
  • 1 cup chopped celery
  • 1 tablespoon dried oregano
  • 2 teaspoons dijon mustard
  • 1 teaspoon cumin seed or dill seed
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • Ground black pepper to taste
  • 4 cloves garlic minced or grated
  • 2 cups vegetable stock
  • 2 cups water or more to thin as desired
  • 4-5 cups cubed bite-sized purple sweet potatoes (see note)
  • 1 28-oz can crushed tomatoes
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 15-oz can black beans, rinsed and drained
  • ½ cup red lentils well rinsed
  • 2 tablespoons vegan Worcestershire sauce
  • Few pinches crushed red pepper flakes optional
  • 4-5 cups torn kale leaves see note

Instructions

  • Place a soup pot over medium-high heat.
  • Pour in 3 tablespoons wine or water and add the onion, celery, oregano, mustard, cumin seed, allspice, salt, and pepper.
  • Cook for 4–5 minutes or until the onion is slightly softened; if the veggies are sticking, add a splash more wine or water.
  • Stir in the garlic and about ½ cup of the stock and cook for another few minutes until garlic is fragrant and starting to soften, watching so the garlic doesn’t burn. Reduce heat if needed.
  • Add remaining stock, water, potatoes, tomatoes, beans, lentils, Worcestershire, and red pepper flakes.
  • Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 12–15 minutes or until the sweet potatoes are fork-tender and the red lentils are cooked through.
  • Turn off the heat, then stir through the kale leaves and let them sit in the hot soup for a couple of minutes, just to wilt.
  • Taste and adjust with extra pepper or other any seasonings as you like.

Video

Notes

Potato Note: If you don’t have purple sweet potatoes, you can sub orange or yellow sweet potatoes. Or, try a combination of sweet and waxy potatoes like red or Yukon gold.