Save The first time I made this stew was during a rainy November when I needed something that would hug me from the inside out. My tiny apartment kitchen smelled incredible as the smoked paprika hit the hot olive oil. That evening, I ended up sharing bowls with my neighbor who was moving out the next day. We sat on boxes and ate this stew straight from the pot, and she made me promise to write down the recipe. Three years later, she still messages me whenever she makes it, calling it her comfort staple.
I learned this technique from my grandmother who never measured anything but somehow made the most incredible soups. She taught me that sweating the vegetables first instead of rushing them into the liquid makes all the difference. Now I understand what she meantthose five minutes of patience at the start build layers of flavor you cannot get any other way. Every time I take that first mindful stir, I think of her standing over her old enamel pot, tasting and adjusting with complete confidence.
Ingredients
- Sweet potatoes: These become creamy and naturally sweet as they simmer, balancing the smoky spices beautifully
- Yukon Gold potatoes: They hold their shape better than russets while still contributing to that comforting stew texture
- Smoked paprika: This is the secret ingredient that gives the stew its deep, almost meaty richness without any meat
- Cannellini beans: Creamy and mild, they absorb all the flavors while adding protein and substance
- Chickpeas: These provide a satisfying bite and make the stew feel hearty and complete
- Tomato paste: Concentrates the tomato flavor and helps thicken the broth into something luxurious
- Vegetable broth: Use a good quality one you enjoy drinking on its own since it provides the foundation
- Dried thyme: Earthy and floral, it ties all the vegetables together with that classic stew flavor
- Ground cumin: Adds warmth and depth that complements the sweetness of the potatoes
Instructions
- Build your flavor foundation:
- Pour the olive oil into your large pot over medium heat and add the onion, celery, and carrots. Let them soften and sweat for about 5 minutes until the onion turns translucent and your kitchen starts to smell wonderful.
- Add the aromatic vegetables:
- Stir in the garlic, red bell pepper, and zucchini. Cook for another 3 minutes, just until the garlic becomes fragrant but before it has any chance to brown.
- Toast the spices:
- Add both kinds of potatoes along with the smoked paprika, thyme, cumin, black pepper, and salt. Sauté everything together for 2 minutes, stirring constantly to wake up the spices and coat the potatoes.
- Create the broth:
- Stir in the tomato paste until it is well distributed, then pour in the diced tomatoes with their juices and the vegetable broth. Drop in the bay leaf and bring everything to a gentle boil.
- Simmer the base:
- Reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Check a potato piece with a forkit should be just starting to get tender.
- Add the beans:
- Stir in the cannellini beans and chickpeas, then simmer uncovered for another 10 to 15 minutes. The stew should thicken slightly and all the flavors will have time to get acquainted.
- Finish with greens:
- If you are using spinach, stir it in during the last 2 minutes of cooking. It should just wilt into the broth, brightening up the bowl with its color.
- Final adjustments:
- Taste the stew and add more salt if needed. Fish out and discard the bay leaf before serving.
- Serve it up:
- Ladle the hot stew into bowls and sprinkle with fresh parsley if you have it. A squeeze of fresh lemon juice right before eating brightens everything beautifully.
Save Last winter I made a double batch of this stew for a friend who had just had surgery. She sent me a text three days later saying she had been eating it for every meal and actually looked forward to her recovery food. Her husband admitted he had been stealing bites whenever she wasnt looking. Something about this combination of vegetables and spices just worksits uncomplicated, nourishing, and somehow feels like being taken care of even when you are just feeding yourself.
Make It Your Own
The beauty of this stew is how forgiving it is. I have made it with whatever vegetables were lingering in my crisper drawer, and it has never let me down. Sometimes I add green beans or corn in the summer. In the fall, I might throw in some cubed butternut squash alongside the sweet potatoes.
Serving Suggestions
This stew is substantial enough to stand alone, but I love serving it with crusty bread for soaking up the flavorful broth. Over quinoa or rice works beautifully too. My friend serves it over roasted cauliflower rice for extra vegetables.
Storage And Meal Prep
This stew keeps beautifully in the refrigerator for up to five days and freezes well for up to three months. The flavors actually deepen and improve after a day or two. I always portion it into glass containers for easy work lunches.
- Let the stew cool completely before refrigerating or freezing
- Leave about an inch of space at the top of containers if freezing
- Thaw overnight in the refrigerator and reheat gently on the stove
Save This recipe has become my go-to for whenever I need to feed people something that feels like a hug. Simple, nourishing, and always satisfying.