Soups and stews are some of my favorite dishes no matter what the season. I literally created this in minutes because I had sweet potatoes beginning to develop mushy spots, and homemade vegetable stock that was approaching day 5 in my refrigerator. What I ended up with is a recipe I know I’ll make over and over again, it’s absolutely delicious. Best of all, from prep to table, it’s ready in less than 30 minutes!

Ingredients

1 small onion chopped

1 garlic clove, minced

1 celery rib, chopped

2 sweet potatoes, peeled and cubed

1 cup kale or spinach, chopped - take the easy route and keep a bag of frozen in your freezer to add to soups and stews

4 cups vegetable stock - homemade or store-bought

1 - 15 oz can garbanzo beans, drained and rinsed

4 Tbsp nutritional yeast or my plant-based Chicken-Style Seasoning Blend - I used the blend as it has herbs added

Instructions

1. Add stock to a large stockpot along with the remaining ingredients.

2. Heat to boiling. Reduce heat, cover and simmer 20 minutes until all vegetables are tender.

Serves 2-3.