Sustenance Stew With Sweet Potatoes And Swiss Chard

Cozy up with a warm, comforting bowl of Sustenance Stew, packed with nutritious sweet potatoes, flavorful Swiss chard, and hearty kidney beans. This satisfying, slow-cooked stew is perfect for a chilly evening, blending the rich flavors of herbs and spices to nourish body and soul.

Ready Time

2 hrs

Yields

9 servings

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large red bell pepper, chopped
2 medium sweet potatoes, peeled and chopped
1 (28-ounce) can crushed tomatoes
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
8 cups vegetable broth
2 cups chopped Swiss chard leaves
1 can (15 ounces) kidney beans, drained and rinsed

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the chopped red bell pepper and cook until tender, about 5 minutes. Add the chopped sweet potatoes, crushed tomatoes, thyme, rosemary, bay leaf, salt, and pepper to the pot.

Stir well to combine.

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, or until the sweet potatoes are tender.

Stir in the chopped Swiss chard leaves and cook until wilted.

Add the kidney beans and cook for an additional 5 minutes, or until heated through. Remove the bay leaf and serve hot, garnished with chopped fresh herbs, if desired.

Notes

This hearty stew is a one-pot meal that serves a crowd – perfect for a chilly evening or a busy weeknight dinner. If using canned tomatoes, look for a brand that’s labeled “no salt added” to reduce the sodium content.

Sweet potatoes can be substituted with Yukon gold potatoes or another starchy potato variety if needed.

Bay leaves can be omitted if you don’t have any on hand – the thyme and rosemary still provide plenty of flavor. For an extra nutritional boost, add a handful of chopped kale or spinach along with the Swiss chard.

And don’t be afraid to customize – this recipe is a great base for your favorite spices or add-ins, like diced carrots or zucchini.