I’m excited to share this delicious recipe with you. It’s one I started making a few years ago. I’ve made it MANY times and absolutely love it!

A few years ago I did Kris Carr’s Crazy Sexy You 21-Day Wellness Program, which was fantastic. The program included a lot of great recipes, just like her website does. If you’re into healthy plant-based eating and somehow don’t know who Kris Carr is, you need to check her out!

The program included a Potato, White Bean, and Rosemary Stew. I immediately fell in love with it.

This is an adapted version that has evolved over time, based on personal taste preferences, batch-cooking, and efficient use of fresh produce.

This is a very large recipe (because batch-cooking and having leftovers throughout the week is how I roll). If you don’t have an extra large stock pot, or if don’t want to make that much, I recommend halving the recipe.

Also… this recipe contains a lot of fresh veggies that need to be prepped, which takes some time. I sometimes use my large Instant Pot to prepare the broth (all ingredients EXCEPT the potatoes, white beans, and kale). I then freeze the broth in smaller quantities so that I can later thaw and boil the broth and simply add some cubed potatoes, canned/rinsed white beans, and fresh kale leaves. This method saves time down the road while preserving the texture of the potatoes, beans, and kale (which become more mushy when frozen).

What I Like About This Recipe

• It packs a LOT of fresh vegetables and legumes into a warm and nourishing dish.

• The flavor combination is amazing.

• Lots of leftovers to enjoy throughout the week!
  
  

Ingredients

Note: This is a HUGE recipe. (5 pounds of potatoes and 5 quarts of vegetable broth kind of huge.) Consider halving it if you don’t want to make so much.

• 2 large yellow onions, chopped

• A 10-oz package of shredded carrots (or about 8 carrots, diced or julienned)

• 4 cups chopped celery (about 8 stalks)

• 8 garlic cloves, minced

• 2 Tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)

• 20 cups (5 quarts) vegetable broth

• 1 tsp black pepper

• 2 tsp smoked paprika

• 8 bay leaves

• 5-pound bag of potatoes, diced (I use golden potatoes.)

• 4 cans of Great Northern beans, rinsed and drained (or a pound of dry beans, cooked beforehand)

• 1 bunch of kale (about 16 leaves), cleaned, with stems removed and leaves torn or cut into bite-sized pieces

• 4 tsp apple cider vinegar

Steps

1. Chop your veggies and have all of your ingredients ready to go. I highly recommend a Vidalia Onion Chopper to help you with this. I usually delegate this task to the kids! :)

2. Heat large stock pot on stove to med-high heat.

3. Add the chopped onions, carrots, and celery to your stock pot. Stir frequently. A pinch of salt can be added to the vegetables to help them sweat. Add small amounts of vegetable broth as needed to prevent sticking to the pan.

4. Once the vegetables have started to soften (about 5 minutes or so), add the garlic and rosemary. Continue stirring the mixture until the garlic is quite fragrant (1-2 minutes).

5. Add the rest of the ingredients, EXCEPT the last three (beans, kale, and vinegar). Bring to a boil, then turn down the heat and allow to simmer, covered, until the potatoes are tender (15-20 minutes). Once the potatoes are tender, remove from heat.

6. Add the vinegar and stir well.

7. Add the kale leaves, followed by the rinsed/drained beans. (The weight of the beans will help the kale to become submerged in the liquid.)

8. Stir slightly to ensure that the kale and beans are covered by broth.

9. Cover with lid and allow to sit for 10 minutes.

10. When ready to eat, stir well, remove the bay leaves, and serve.

11. Enjoy!

This recipe was originally published on February 7, 2020.