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Elegant and richly flavored, this vegetable soup featuring brussels sprouts and a myriad of other veggies has almond butter as its base. You can use cashew butter or peanut butter for equally delectable results. Fresh whole grain bread and a salad of tomatoes and mixed greens make excellent companions. Adapted from Vegan Soups and Hearty Stews for All Seasons.

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This tasty, creamy zucchini soup easy to prepare. Use smaller zucchini, as they're more flavorful than large ones. It's a perfect soup for late summer, when zucchini are in abundance. This is good served hot or chilled. [Read more...]

This hearty soup, adapted from Vegan Soups and Hearty Stews for All Seasons, features a variation serendipitously discovered by Ricki Heller of Diet, Dessert, and Dogs. Craving pea soup, Ricki pulled out the book, started the soup, and realized she had no yellow split peas. Undaunted, she quickly substituted red lentils and discovered that the soup works just as well with that substitution. Thanks to Ricki for that inspiration, and for the lovely photo here as well. [Read more...]

Here's a simple, delicious roasted eggplant stew shared with me by a Turkish friend. Eggplant is always abundant in the Mediterranean, so it's not unusual to find it used widely in many cuisines in the region.  [Read more...]

The combination of greens and potatoes makes a comforting soup that's perfect for a chilly day. No escarole? Substitute an equal amount of chard, kale, or mustard greens. Adapted from Wild About Greens. Photo by Susan Voisin of FatFree Vegan Kitchen.

Serves: 6

• 2 tablespoons extra virgin olive oil
• 1 medium onion, quartered and thinly sliced
• 2 to 3 cloves garlic, minced
• 6 medium or 4 large potatoes, preferably golden, peeled and diced
• 2 to 3 medium carrots, thinly sliced
• 32-ounce carton low-sodium vegetable broth
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• Two cups cooked or one 15- to 16-ounce can cannellini (large white beans)
  or chickpeas, drained and rinsed
• 1 medium head (6 to 8 ounces) escarole, coarsely chopped and rinsed
  (or see variations in headnote)
• ½ cup chopped fresh parsley
• Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden, stirring frequently.

Add the potatoes, carrots, broth, basil, thyme, and 2 cups water. Bring to a gentle boil, then cover and simmer gently for 20 minutes, or until the potatoes and carrots are tender.

Stir in the beans, escarole, and half of the parsley. Simmer gently for 8 to 10 minutes, or until the escarole is tender.

With the back of a wooden spoon or a potato masher, mash some of the potatoes in the soup to give it a nice base. Stir in water as needed (up to 2 cups). The soup should be thick, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper, then serve.

If time allows let the soup stand off the heat for an hour or more before serving, then heat through as needed.

• Explore other recipes for hearty winter soups.

Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Adapted from Vegan Soups and Hearty Stews for All Seasons. [Read more...]

You'll love this hearty and savory African-American Sweet Potato and Peanut Stew. It's full of healthy veggies!

This stew contains peanuts, sweet potato and black-eyed peas-a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew. The longer it sits, the more lovely and complete the flavor.

This stew pairs beautifully with rice or flatbread. You can serve it with homemade naan or injera as well.

How to Make African-American Sweet Potato and Peanut Stew

1. Heat oil in large pot over medium-high heat.
2. Add chopped peppers and onions, and stir.
3. Add celery, potatoes, green beans, and peppers.
4. Stir in remaining veggies and cinnamon stick.
5. Bring stew to a boil and simmer for 30 minutes.
6. Remove cinnamon stick, add seasonings, and serve.

Full directions for how to make African-American Sweet Potato and Peanut Stew are in the printable recipe card below.

African-American Sweet Potato and Peanut Stew FAQs

How should I store leftover stew?

You can store leftover stew in an airtight container in the fridge for up to one week. Alternatively, if you need to save it for a long time, you can store this stew in the freezer for up to 3 months.

Can I substitute the veggies in this stew?

You can easily swap out the veggies in this stew for pretty much anything you have on hand. Try swapping out zucchini, other varieties of squash, carrots, peas, etc.

Sample more of VegKitchen's recipes for global stews.

Recipe

African-American Sweet Potato and Peanut Stew

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You'll love this hearty and savory African-American Sweet Potato and Peanut Stew. It's full of healthy veggies!

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Servings: 4

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Ingredients

• 2 tablespoon canola oil or coconut oil
• 1 onion chopped
• 1 jalapeño minced, or a good pinch of red pepper flakes
• 2 stalks celery chopped
• 1 sweet potato peeled and chopped
• 1 lb green beans trimmed and chopped into bite-sized pieces
• 1 red pepper chopped
• 1 stick cinnamon
• 15 oz black-eyed peas or black beans, rinsed and drained
• 15 oz diced tomatoes
• 2 tablespoon peanut butter preferably organic
• sea salt and fresh ground pepper
• 1 handful cilantro chopped

Instructions

• Heat oil over medium-high heat in a large soup pot.
• Add chopped onions and pepper, then stir for one minute.
• Then add chopped celery, sweet potato, green beans, and red pepper. Stir another few minutes until vegetables start to soften.
• Then add cinnamon stick, black-eyed peas or black beans, and chopped tomatoes.
• When mixture comes to a boil, reduce heat to low and cover, simmering for 30 minutes.
• Stir in the peanut butter. Discard cinnamon stick. Season with sea salt and pepper and gently mix in cilantro.

Nutrition (Estimate per Serving)

Calories: 361kcalCarbohydrates: 53gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 108mgPotassium: 1144mgFiber: 15gSugar: 16gVitamin A: 10001IUVitamin C: 70mgCalcium: 146mgIron: 6mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Ellen Kanner is the Huffington Post's Meatless Monday blogger, the syndicated columnist of the Edgy Veggie and contributor to publications including Culinate, Bon Appetit and Every Day With Rachael Ray as well as her own blog Edgy Veggie.