Sweet Potato Quinoa Stew with White Beans and Spinach

This soup is so stinking delicious and comforting that I'm afraid I won't cook anything else for the blog until we run out of sweet potatoes! Seriously, this soup is simply wonderful. If I go missing for a while you know I'm swimming in a pot of this soup and will not come up for air until springtime when my seedlings need me! Who needs to spend money on a vacation getaway when you can buy a bottle of delicious red wine, whip up a batch of this soup, crank up the wood stove so you are forced to be in a tank top and hardly spend a dime! Everyone wins! Grab a spoon!

Sweet Potato Quinoa Stew with White Beans and Spinach

Prep Time: 10 mins.
Cook Time: 30 mins.
Serves: 4-6

Ingredients

  • 1 TBS coconut oil
  • 1 large yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 large sweet potato, or two smaller sweet potatoes, cut into 1/4 inch chunks
  • 1 heaping tsp dried thyme
  • 1/8 tsp cayenne pepper
  • 1 15 oz can full fat coconut milk
  • 1 1/2 cups cooked navy beans (or any white bean of your choice) if canned rinsed and drained
  • 1/2 cup dry quinoa
  • 4 cups spinach
  • 6-8 cups low sodium vegetable stock
  • Crushed red pepper flakes
  • Salt and pepper to taste

Preparation

  1. Heat the coconut oil in a large soup pot over medium heat. Add the onion and sauté for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
  2. Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
  3. Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.

Notes

Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!

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