White Bean & Sweet Potato Stew

White Bean & Sweet Potato Stew

Hearty, warming, cozy… this is just super simple, super flavorful stew. Perfect for this cold weather, and naturally low fat, vegan and gluten free!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4


  • 3 cans cannellini beans, drained and rinsed
  • 1 medium sweet potato, small cubed
  • 1 medium carrot, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups vegetable broth (or water)
  • 1 tsp marjoram
  • 1/2 tsp paprika
  • 1/2 tsp thyme
  • 1/4 tsp all spice
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp salt
  • 1 bay leaf
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp herbes de provence
  • 1 tbsp nutritional yeast
  • 2 tbsp coconut milk


  • Add beans, sweet potato, onion, carrot, garlic, vegetable broth/water, coconut milk, bay leaf, and spices to a large pot.
  • Bring to a boil, then cover with a lid, reduce heat to low, and simmer for ~30 minutes. Stir occasionally so beans don't stick to the bottom of the pan.
  • Remove bay leaf, stir in nutritional yeast, add additional salt & pepper if desired and serve!
Keyword beans, gluten free, low fat, soup, sweet potato, vegan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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