Go Back Email Link
–+ servings
A bowl of hearty vegetable stew ready to serve.

Vegetable Stew with White Sweet Potato and Wild Rice

Meg van der Kruik
This vegetable stew is hearty, honest food—packed with robust flavors and no pretension. The sweetness of the white sweet potatoes balances the earthy wild rice, while fire-roasted tomatoes and Old Bay give it just enough edge to keep things interesting. It’s the kind of dish that reminds you why simple, well-executed cooking always wins.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner, Main Course, Soup
Cuisine American
Servings 8 servings
Calories 254 kcal

Ingredients
 
 

For the stew:

  • 2 TBSP olive oil
  • 1 yellow onion diced
  • 2 carrots peeled and diced
  • 4 ribs celery diced
  • 5 sprigs thyme
  • 2 bay leaves
  • 6 cloves garlic minced
  • 1 green bell pepper diced
  • 3 white sweetpotatoes peeled and diced
  • 8 ounces shiitake mushrooms sliced
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 15-ounce can fire-roasted diced tomatoes and juices
  • ½ cup wild rice
  • 6 cups vegetable broth
  • ½ tsp old bay seasoning
  • 2 tsp salt
  • ½ tsp black pepper

For the pesto topper:

  • ⅓ cup roughly chopped Italian parsley
  • 2 TBSP celery leaves finely chopped
  • ¼ cup grated Romano cheese
  • 2 TBSP toasted sliced almonds roughly chopped
  • 1 tsp lemon zest
  • ¼ cup olive oil
  • salt and pepper to taste

Instructions
 

To prepare the stew:

  • In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery along with the thyme sprigs and bay leaves. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften and the onion is translucent.
  • Stir in the can of fire-roasted diced tomatoes (with their juice). Let them cook for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
  • Add the minced garlic, diced green bell pepper, white sweetpotatoes, salt, black pepper, and Old Bay seasoning. Stir to combine and cook for another 5 minutes, allowing the spices to bloom and the vegetables to start softening.
  • Toss in the sliced baby bella mushrooms and pour in the vegetable broth. Stir well and bring the mixture to a boil.
  • Once boiling, stir in the wild rice. Reduce the heat to a simmer, cover the pot, and cook for 30-45 minutes, or until tender.
  • Stir in the frozen peas and green beans. Simmer uncovered for an additional 10-15 minutes, ensuring the frozen vegetables are heated through and the flavors are well combined.
  • Taste the stew and adjust the seasoning with additional salt or pepper, if needed. Remove the thyme sprigs and bay leaves before serving.

To prepare the pesto topper:

  • Combine the parsley, celery leaves, grated Romano cheese, almonds, and lemon zest in a small mixing bowl. Stir to combine. Add the olive oil to the bowl and mix again. Season to taste with salt and pepper. Serve on top of bowls of Vegetable Stew.

Video

Notes

To store:
Allow to cool, and store refrigerated in an airtight container for up to 5 days. 
Store the pesto separately from the stew in the refrigerator. Allow to come to room temperature before serving. 

Nutrition

Calories: 254kcalCarbohydrates: 31gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 3mgSodium: 1374mgPotassium: 527mgFiber: 6gSugar: 8gVitamin A: 10415IUVitamin C: 30mgCalcium: 92mgIron: 2mg
Keyword soup, sweet potato, sweetpotato, vegetable soup, vegetable stew, white sweetpotato
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!