Crockpot White Bean and Sweet Potato Stew
Warm up your home with the comforting aromas of this Crockpot White Bean and Sweet Potato Stew, a hearty and wholesome recipe perfect for cozy evenings. This plant-based stew combines tender sweet potatoes, protein-packed white beans, and vibrant vegetables like carrots, celery, and spinach, all simmered in a fragrant vegetable broth infused with earthy spices like cumin, paprika, and coriander. The crockpot does all the work, making this a fuss-free, set-it-and-forget-it meal ideal for busy weeknights. Serve piping hot with crusty bread, or enjoy as a nutritious meal prep option that stays delicious for days. Bursting with flavor and packed with nutrients, it’s the ultimate vegan comfort food the whole family will love.
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Recipe Information
Ingredients
- 2 medium (peeled and diced) Sweet potatoes
- 2 cups (cooked or canned, drained and rinsed) White beans
- 2 medium (peeled and sliced) Carrots
- 2 (chopped) Celery stalks
- 1 medium (diced) Yellow onion
- 3 (minced) Garlic cloves
- 4 cups Vegetable broth
- 1 14.5 oz can Canned diced tomatoes
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Ground coriander
- 0.5 tsp Dried thyme
- 1 tbsp Olive oil
- 2 cups (optional, for stirring in at the end) Baby spinach
- 1 tsp (or to taste) Salt
- 0.5 tsp (or to taste) Black pepper
Instructions
Prepare the vegetables by peeling and dicing the sweet potatoes, peeling and slicing the carrots, and chopping the celery, onion, and garlic.
Heat olive oil in a small skillet over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and slightly softened.
In a large crockpot, add the sautéed onion and garlic, diced sweet potatoes, sliced carrots, chopped celery, and cooked or canned white beans.
Pour in the vegetable broth and canned diced tomatoes (with their juices).
Stir in the ground cumin, paprika, ground coriander, dried thyme, salt, and black pepper.
Cover the crockpot with the lid and set it to cook on low for 6-8 hours or high for 3-4 hours. The stew is done when the sweet potatoes are tender and easily pierced with a fork.
If desired, stir in baby spinach during the last 10 minutes of cooking to allow it to wilt.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve warm in bowls, optionally garnished with fresh herbs like parsley or cilantro. Enjoy!
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6620 mg | 288% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 58.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1009 mg | 78% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 6381 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
