Embracing the cooler seasons in all their glory means making large batches of soup for health and energy all week long. Sliced avocado is the perfect accompaniment to add to the top of the soup right before serving. The flavors mesh beautifully and it adds a nice creamy touch of healthy fat to keep you happy and satisfied. The rich, dark reddish-purple color of the soup is not only beautiful, it’s swimming in antioxidants.

Hearty Purple Potato Stew [Vegan]

Advertisement

Cooking Time

50

Advertisement

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 small onions or 1 large, chopped
  • 3 purple potatoes (approximately 6 cups), cut into small bite-sized cubes
  • 4 cups button mushrooms, cut in quarters
  • 6 cloves garlic, minced
  • 2 quarts (64 ounces) Low Sodium Vegetable Broth
  • 1 can (28 ounces) Diced Tomatoes Fire Roasted
  • 1 can (25 ounces) Kidney Beans, rinsed & drained
  • 1 teaspoon dried thyme
  • 1 Tablespoon chili powder
  • 2 3/8 teaspoons sea salt, divided into 2 teaspoons plus 3 - 1/8 pinches
  • 1 3/16 teaspoons pepper, divided into 1 teaspoon plus 3 – 1/16 pinches
  • Avocado, sliced (optional but recommended for serving)
Advertisement

Preparation

  1. To a large soup pot, over medium heat add extra virgin olive oil.
  2. Add onions and a pinch of salt (1/8 teaspoon) and pepper (1/16 teaspoon). It is important to season the soup as you go to build flavor. Sauté and stir occasionally for 4 minutes.
  3. Next add the purple potatoes and a pinch of salt (1/8 teaspoon) and pepper (1/16 teaspoon), sauté stirring occasionally for 6 more minutes.
  4. Add the mushrooms and another pinch of salt (1/8 teaspoon) and pepper (1/16 teaspoon). Sauté and stir for 2 minutes.
  5. Add the minced garlic and stir for 1 more minute.
  6. Add the vegetable broth, the can of diced tomatoes, the kidney beans, thyme, chili powder, and remaining 2 teaspoons salt and 1 teaspoon pepper. Stir soup and bring to a boil.
  7. Cover and reduce heat to a simmer. Cook for 35 minutes until potatoes are tender, stirring about every 5 minutes.
  8. Serve warm with sliced avocado. Refrigerate leftovers.
Advertisement
Advertisement