Miso Sweet Potato White Bean Stew - a simple yet delicious stew recipe for fall and winter. This recipe is made in one pot in less than 30 minutes. It is also packed with flavor and nutrients. The miso adds a rich umami flavor to this stew along with gut healing ingredients.
I love a good stew recipe. For more yummy stew recipes try my smoky lentil stew with leeks and potatoes or my vegan turmeric and chickpea stew.
Let's get into the recipe.
Why you'll love this sweet potato and leek stew.
- It is gluten free, vegetarian and can easily be made vegan.
- Since it is made in one pot in less than 30 minutes it is the perfect easy week night dinner.
- Thanks to the white beans this recipe is packed with protein.
Ingredients
- butter
- leeks
- garlic
- vegetable broth
- white beans
- thyme
- miso paste
- apple cider vinegar
- paprika
- sage
- kale
See recipe card for quantities.
Instructions for healthy high protein vegan stew
Step 1: Add leeks and garlic to pot and cook until softened.
Step 2: Simmer all ingredients except for kale.
Step 3: Add kale and stir until kale is wilted.
Step 4: Serve soup.
Substitutions
- Apple cider vinegar - can be subbed with another culinary vinegar. I would not suggest using balsamic vinegar because it has a strong and sweet taste.
- Miso - This can be subbed with soy sauce but I suggest using miso paste if you can find it.
Storage instructions
The leftover stew can be stored in a sealed container in your fridge for 4-5 days.
Recipe FAQ
Yes, beans have a high amount of plant protein.
Miso paste is typically made of fermented soy beans.
Recipe Pro-Tips
If you are not vegetarian I suggest using bone broth to bump up the protein in this recipe.
Everyone has different salt level preferences so make sure to taste and add salt as needed.
Other healthy veggie packed stews to try
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Miso Sweet Potato White Bean Stew
Ingredients
- 1 tablespoon butter can use olive oil but butter adds more flavor
- 3 leeks - cut in half and then finely sliced only use the white parts of the leek and remove the root
- 3-6 cloves garlic - minced adjust to your garlic preference
- 3 cups vegetable broth can use bone broth for more protein or chicken broth
- 2 cups diced sweet potato from 1 small sweet potato
- 2 cans white beans - drained I used cannelini
- 1 teaspoon dried thyme
- 2 tablespoons miso paste mixed with 2 tablespoons water*
- 2 tablespoons apple cider vinegar can sub juice from ½ lemon
- salt to taste if your broth is salty you may not need any salt
- black pepper to taste
- 1 teaspoon paprika
- ¼ cup fresh sage - finely chopped
- 2 cups fresh chopped kale or green of choice
Instructions
- Heat butter (or oil) over medium heat. Add leeks and cook for 5 minutes. Add garlic and cook for 3 more minutes.
- Add all remaining ingredients to the pot except for the kale. Bring to a simmer. Cook for 10-15 minutes, until sweet potatoes are tender.
- Turn off heat. Add 2 cups of the cooked soup to a blender or food proccesser. Blend until smooth. Add blended soup back to the main pot of soup. Alternatively you can use an immersion blender to partially blend the soup. If you have no access to a blender you can use a potato masher to mash the soup or just skip this step. This step serves to make the soup creamier.
- Add in kale to soup and stir until wilted.
- Divide out soup and serve.
Mara says
This was delicious!I was hesitant to add the second can of beans because I thought it'd be too much, but it was great. I did add maybe a half cup to a cup more of water because it was getting too thick. Thanks!
Marilyn says
Where was the sweet potato in the recipe?
Looks good... have not made it yet.
I'm looking for ideas to follow the SUPER GUT book strategy.
Kristi says
Thanks for letting me know, the recipe has been fixed
justginster says
looks good, but the sweet potatoes appear to be missing from the list of ingredients?
Kristi says
thanks for letting me know, the recipe has been fixed.
Christina Levine says
Can u freeze
Kristi says
yes