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I love Averie’s but with the cold weather starting , I wanted to make a chunky veggie soup with a creamy base, & keep it Dairy Free.
Sweet Potato Stew – Vegan & Gluten Free
1 large or 2 small Sweet Potatoes, peeled and cut into small chunks
16 Oz. Bag of Frozen Vegetables ( I used one that had Green Beans, Okra, Corn & Onions)
1 Can of Corn
1 (29) oz. Can of Tomato Sauce
1 (14.5) oz. Can of Diced Tomatoes
1 Celery Stalk chopped
1/2 Cup diced Carrots
2 Cups of filtered Water
2 Tbs. Olive Oil
1 Tbs. Red Pepper Flakes (adjust to taste)
1 Tbs. Garlic Powder
1 Tbs. Thyme
Salt & Black Pepper to taste
In a large stock pot, heat Olive Oil over low heat and add in Sweet Potatoes.
Increase the heat to medium and stir frequently for about 5 minutes.
Add in all the other ingredients, stir and cover.
Simmer on low for 1 hour or until the Sweet Potatoes are fork tender.
Serve with Fried Onion Rings, Vegan Sour Cream, Chips etc.
Freezes well, Store in a covered container for about 1 week in the fridge.
This is a perfect soup for canning, freezing or just having on hand for the week as a side dish. It’s hearty texture is warming on cold days and it is stock full of nutrition, flavor and texture. Serve it alone with chips, hot bread or salad for a meal on it’s own.
Healthier than most White Potato Soups and Dairy Free!
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