yellow potato recipes

This hearty vegetarian potato stew features yellow potatoes, chickpeas, carrots, and mushrooms in a rich tomato base. It&#39;s casual enough for weeknight family dinners and special enough for a dinner party. This vegan stew is gluten-free and ready in an hour!

Hearty Potato Stew

oil (see Notes for oil-free)

yellow onion, chopped

mushrooms,

garlic

carrots,

½ pounds yellow potatoes,

(14.5 oz) can crushed tomatoes (preferably fire-roasted)

vegetable broth

bay leaf

tamari (for GF) or soy sauce

fine sea salt (or more to taste)

black pepper,

(15 oz) can chickpeas, rinsed and drained (or white beans)

Saute

Preheat a large soup pot over medium heat. Add the oil, if using (see notes for oil-free). Once hot, add the onion and mushrooms, and cook for about 8 minutes or until the moisture from the mushrooms is mostly evaporated.

Cook

Add the garlic, dried herbs, and carrots. Stirring frequently cook for 2 to 3 minutes.

Add the crushed tomatoes, potatoes, broth, bay leaf, soy sauce, and salt and pepper. Bring to a simmer. Cover the pot and reduce heat to low. Checking on it periodically, simmer the stew for about 20 minutes or until the potatoes are fork tender. Stir in the chickpeas and cook uncovered for a few minutes, or until the stew has reduced slightly.

Serve

Turn off the heat and remove the bay leaf. Taste for seasoning, and keep in mind that the flavors will develop and improve as the stew rests and cools.

Made this today for supper. Delicious; a keeper to make again. Thank you!

Delicious! Made on 1/28/24 with no oil method (Villa Jerada tahini) and cannellini beans, yellow potatoes. Crushed tomatoes were fire roasted type but my store only had larger cans so have a bit left over.

This is excellent. By the nature of the recipe it's easy to make adjustments, i.e., I had russet potatoes so used them; added another carrot because I like them, less onion because that's my taste. I don't think you need to add the salt before tasting, I don't think it needed it. I did add some spinach. The only thing I really did differently is some thickener with 1 tbsp of cornstarch. Note: Use about 1/2 cup of the broth at the end with the cornstarch, and a frother does an excellent job of combining them!

Delicious! My daughter and I wanted to try a new recipe for our Sunday soup and Lori your recipes never disappoint.
My daughter doesn’t like mushrooms so I just added a few, we both LOVED the stew. I will definitely make it again.
Thank you for another great recipe!

Made this tonight and it was delicious! I love mushrooms so added more. This is a rich, hearty stew that even my meat-and-potatoes husband liked. One question, though, Lori - the recipe calls for "5 cloves garlic, divided". I saw nowhere in the instructions where it called for it to be divided.

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The most viewed yellow potato recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Hearty Potato Stew

The most viewed yellow potato recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine