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Root Vegetable Stew

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 2 celery stalks
  • 3 carrots
  • 1 onion
  • 5 small-medium potatoes
  • 1 sweet potato
  • 1 can white kidney beans
  • 1 cup sweet corn
  • 6 cups water
  • 2.5 cups tomato sauce
  • 2 vegetable stock cubes
  • 2 tbsp sea salt
  • 1/2 tsp pepper
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tsp dried rosemary
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • olive oil


  1. Finely dice the celery and onion. Cut the carrot into slightly larger pieces. Heat olive oil in a pan and saut? these three ingredients until the onion turns transparent.

  2. Add the 6 cups of water to the pot. Add the 2 cubes of vegetable stock and stir to dissolve them. Allow to boil while working on the next step.

  3. Peel and dice the potato and sweet potato. Add to the pot (make sure there is enough water to cover the veggies).

  4. Add the spices to the pot (salt, garlic, pepper, paprika, turmeric, chilli powder, rosemary, nutmeg, and allspice). Stir into the stew.

  5. After 5-10 minutes, add the white beans and the corn to the pot. Then add in the tomato sauce and stir. 

  6. Allow to simmer for 20-30 minutes, or until all the veggies are tender. You'll know when it's done because the sauce will become thick like a gravy, and the potatoes will be flaky and soft. 

  7. Taste and adjust seasonings as necessary. Serve with fresh bread.