Rainbow Stew
This healthy recipe comes from NDSU Extension.
Ingredients
1 medium onion, finely chopped
1½ teaspoons minced garlic
4 medium sweet potatoes, peeled and chopped OR 2 cans sweet potatoes, drained
1 (15.5 ounces) can black beans, drained and rinsed
6 cups low-sodium vegetable stock
4 bay leaves
½ teaspoon cinnamon
1 teaspoon cumin
2 teaspoons ground coriander
Salt to taste
Directions
Lightly spray sauce pan with cooking spray. Cook onion and garlic on low heat until softened. Add chopped sweet potatoes and beans; cook for one minute. Add remaining ingredients. Cover and cook for 15 minutes over medium heat or until sweet potatoes soften. Remove and discard bay leaves. Blend remaining ingredients with a blender or whisk until smooth consistency.