Braised Sweet Potato and Kidney Bean Soup (

There was a time when I was looking for interesting vegan recipes on the web. I found some on, which is a UK vegan website, and where I got this recipe. (There is one that I myself contributed to the website, and it can be found elsewhere on this blog.)

1 medium onion, chopped
3 medium garlic cloves, crushed
1 medium carrot, thinly sliced
1 medium green pepper, sliced
2 cups sweet potatoes, chopped into 1" squares
1 cup sliced mushrooms
salt and pepper to taste
2 tablespoons olive oil
2 teaspoons grated fresh ginger
½ teaspoon cinnamon
1 teaspoon chili powder
1 tablespoon ketchup
1 L vegetable stock (that’s 34 ounces, American)
1 can kidney beans

Heat a little olive oil in a soup pot on medium heat. Add the chopped onion, stirring regularly until onion becomes translucent, 4 – 5 min. Add garlic, carrots, green pepper, sweet potato, mushrooms, and ginger. Continue cooking for another 5 min. Add the spices, ketchup, and vegetable stock and stir. Cover the pot and simmer for 25 min., stirring occasionally. Add beans, salt and pepper, and cook for another 10 min. on medium heat, until vegetables are tender. Sprinkle with sunflower seeds.


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