Harvest Stew

Makes 6, ¾ Cup Servings

Category: Sweet Potatoes | Home/Family


Harvest Stew

¾ tablespoon  Vegetable oil
¾ cup  Onions, fresh (peeled, diced)
⅓ cup  Carrots, fresh (peeled, diced)
½ cup  Celery, fresh (diced)
1 tablespoon  Enriched all-purpose flour
⅓ teaspoon  Chicken base, low-sodium
1¼ cups  Water
⅛ teaspoon  Salt-free seasoning
⅓ teaspoon  Garlic powder
1 cup  Tomatoes, canned low-sodium (diced)
1 cup  Sweet potatoes, fresh (peeled, 1 inch cubes)
½ cup  Red potato, fresh (peeled, 1 inch cubes)
1 cup  Chicken, cooked (diced, ½ inch pieces (3 oz))
2 cups  Great northern beans, canned low-sodium (drained, rinse)
½ cup  Baby spinach, fresh (chopped)

Harvest Stew Directions

  1. Heat vegetable oil in a large pot over medium heat. Cook onions, carrots, and celery for 5 minutes allowing them to brown slightly.
  2. Sprinkle flour over the vegetables. Stir well. Add chicken base and water. Stir constantly. Bring to a boil.
  3. Reduce heat to medium. Stir in salt-free seasoning and garlic powder. Cook uncovered for 2 minutes. Add tomatoes, sweet potatoes, and red potatoes. Simmer uncovered for 15 minutes or until potatoes are tender. Stir frequently. Add chicken, beans, and spinach. Stir.
  4. Continue to simmer uncovered for 10 minutes. Serve hot.

Recipe notes

Source: USDA Team Nutrition. link iconRecipes for Healthy Kids Cookbook for Homes.