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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 93.2
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 26.6 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.6 g

View full nutritional breakdown of Vegan Sweet Potato-Tomato-Cabbage Stew calories by ingredient
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Vegan Sweet Potato-Tomato-Cabbage Stew

Submitted by: SHINING_ON

Introduction

My first attempt at a completely vegan meal. I live in a meat-and-potatoes household, but this went over surprisingly well. Low calorie and packed with good vitamins and fiber, this soup is filling on its own and does not require any grains or meat to be satisfying. This has quickly become one of my favorite "diet" soups because of how tasty, filling, and low-cal it is. I can eat until I'm full, and not feel guilty! My first attempt at a completely vegan meal. I live in a meat-and-potatoes household, but this went over surprisingly well. Low calorie and packed with good vitamins and fiber, this soup is filling on its own and does not require any grains or meat to be satisfying. This has quickly become one of my favorite "diet" soups because of how tasty, filling, and low-cal it is. I can eat until I'm full, and not feel guilty!
Number of Servings: 12

Ingredients

    1 cup dry white beans (makes ~1.5 cups cooked)
    1 tbsp extra virgin olive oil
    1/2 an onion, chopped
    1 tbsp chopped garlic
    2 small sweet potatoes, peeled and chopped
    4 medium carrots, peeled and chopped
    1/2 head small, green cabbage - chopped
    2 large tomatoes
    Enough water to cover (at least 8 cups)
    salt, cayenne pepper, black pepper, and oregano to taste

Directions

Rinse beans, soak overnight, rinse again. Cover with water and add 1 tbsp of olive oil. Bring to a boil uncovered, then cover and simmer for approx. 1 hour until tender. At this point, it is an option to put beans, still in water and pot, into fridge overnight to finish cooking tomorrow. This breaks up the cooking time into easier segments for busy people like me!

Bring beans, still in their cooking water, back to a boil. Add garlic, onion, sweet potato, cabbage, tomato, carrots, and spices. Add more water to cover, at least another 4 cups. Once boiling, reduce to simmer and cook for approx. another 35 minutes, until all veggies are tender and spices have incorporated. I like this really spicy so that the sweetness of the veggies contrast beautifully, but salt and black pepper instead of cayenne would be good, too. You could optionally add vegetable broth instead of water at the second step, but I did not find it was necessary.

Enjoy!

Serving Size: At least 12 cups

Number of Servings: 12

Recipe submitted by SparkPeople user SHINING_ON.






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Member Ratings For This Recipe

  • I was searching for recipes that used both cabbage and tomatoes and found this one. Since I had all the remaining ingredients this is just perfect for today's dinner. Good flavor. - 11/12/12

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  • Instead of cooking white beans from scratch I used a can of Garbonzo beans. I used a box of Pomi strained tomatoes instead of tomatoes with 2 cans of vegetble stock. I sauted the garlic until crunchy before putting it in the pot. Nice and easy recipe Thanks! - 2/18/12

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