The bad news: I still havnt found my card reader… i remeber putting it some where safe. Psh yeah well that somewhere “safe” in somewhere i can’t remember. Thus is life.
The good news: i’m able to upload the photos onto Scotts computer and then upload them onto my portable hard drive and then upload them to my computer. Whew. It’s a long process, but it’ll do for now.
Now that the cooler weather is here i cant get enough of 4 things. Soups/stews, pumpkin everything, cozyness and crafts
Today i have a stew that will deffinatly warm up your bones and make your taste buds sing! Oh! and this stew is packed with super nutritious ingredients! Which means it’s dang healthy for ya! annnnnd did i mention it’s vegan? well it is!
This lovely recipe is found on one of my favorite healthy eating blogs, peas and thank you! <— great food blog juss fyi’s
Mama Pea suggested serving this stew with some chips and guac- which we did and it made the perfect presidential debate meal!
Pinto Bean and Sweet Potato stew!
prep: 15 min
cook: 27 min +/-
Ingredients (serves 4)
- 1/2 c. diced onions
- 1/2 c. diced celery
- 2 c. sweet potatoes, peeled and cubed (about 2 medium potatoes)*see nutrition info below recipe
- 2 cloves minced garlic
- 2 t. chili powder
- 1 t. cumin
- 1/2 t. cinnamon
- 1/4 t. nutmeg
- One 28 oz. can fire-roasted diced tomatoes with juices
- One 14 oz. can of pinto beans, drained and rinsed
- 1 c. vegetable broth
- salt and pepper to taste
- cilantro to garnish (optional)
- In a large pot coated with cooking spray, add onions, celery, sweet potatoes, garlic, chili powder, cumin, cinnamon and nutmeg.
- Cook for about 7 minutes, stirring frequently.
- Add tomatoes, pinto beans and about 1 c. of vegetable stock. Bring soup to a boil, lower heat, cover and simmer for about 20 minutes, until sweet potatoes are softened.
- Season with salt and pepper to taste.
- Serve and garnish with cilantro, if desired.