When I was grocery shopping I came across these gorgeous purple potatoes. I love getting excited about seasonal produce and changing up our usual meals whenever possible. In the summer I crave lots of cold crunchy salads, but in the fall and winter I adore getting my serving of veggies in a warm delicious soup.
In our house it’s all about embracing the season in all its glory and making large batches of soup for health and energy all week long. You may have noticed I’ll often make large batches in my recipes, and that is mainly so I can cut down on the cooking on busier days of the week when we have lots of activities going on. If you have a smaller family, or you want fewer leftovers for reheating, go ahead and cut the recipe in half.
Sliced avocado is the perfect accompaniment to add to the top of the soup right before serving. The flavors mesh beautifully and it adds a nice creamy touch of healthy fat to keep you happy and satisfied. The rich, dark reddish-purple color of the soup is not only beautiful, it’s swimming in antioxidants.
I hope you enjoy every warm spoonful!
Hearty Purple Potato Stew
Yields: about 10 bowls
Ingredients:
¼ cup extra virgin olive oil
3 small onions or 1 large, chopped
3 purple potatoes (approximately 6 cups), cut into small bite-sized cubes
4 cups button mushrooms, cut in quarters
6 cloves garlic, minced
2 QTs (64oz. /1892mL) Low Sodium Vegetable Broth
1 can (28oz. /1lb 12oz. /794g) Diced Tomatoes Fire Roasted
1 can (25oz. /708g) Kidney Beans, rinsed & drained
1 tsp. dried thyme
1 Tbsp. chili powder
2 3/8 tsp. sea salt, divided into 2 tsp. plus 3 – 1/8 pinches
1 3/16 tsp. pepper, divided into 1 tsp. plus 3 – 1/16 pinches
*Avocado, sliced (optional but recommended for serving)
Directions:
To a large soup pot, over medium heat add extra virgin olive oil.
Add onions and a pinch of salt (1/8 tsp.) and pepper (1/16 tsp.). It is important to season the soup as you go to build flavor. Sauté and stir occasionally for 4 minutes.
Next add the purple potatoes and a pinch of salt (1/8 tsp.) and pepper (1/16 tsp.), sauté stirring occasionally for 6 more minutes.
Add the mushrooms and another pinch of salt (1/8 tsp.) and pepper (1/16 tsp.). Sauté and stir for 2 minutes.
Add the minced garlic and stir for 1 more minute.
Add the vegetable broth, the can of diced tomatoes, the kidney beans, thyme, chili powder, and remaining 2 tsp. salt and 1 tsp. pepper. Stir soup and bring to a boil.
Cover and reduce heat to a simmer. Cook for 35 minutes until potatoes are tender, stirring about every 5 minutes.
Serve warm with sliced avocado. Refrigerate leftovers.
To Print, Email, or Text recipe click here.
With love & warm hugs,
Wendy Irene
