It’s officially soup season over here and we can’t be mad. I love having a soup ready to go so you don’t have to worry about what to make for dinner. It’s always a huge plus when it can be made in an Insta Pot, like this one! This Sweet Potato and Sage Harvest Stew is sure to warm your body up and keep you well nourished. We all need something comforting in the fall season. This stew combines the best flavors to really enhance the entire batch. It’s pretty customizable, too. So if you don’t have every single ingredient, just modify. There’s no reason to make a special trip to the stove for this one :). Also, don’t forget to pair it with a fresh loaf of my Gluten Free Rosemary Fennel bread. The two just go perfectly together!
Sweet Potato + Sage Harvest Stew
You know what the best part is about a stew? You can literally put any ingredients in together and they will all blend together overtime when it's slow cooking in your Insta Pot/crock pot, etc! This super flavorful soup is sure to leave you feeling all warm and cozy. It's a solid blend of hearty and healthy ingredients and a perfect way to meal prep.
- October 16, 2021
- 8-10 bowls
- Print this
Ingredients
- 2 large sweet potatoes, washed and diced (I leave the skin on my potatoes. There's so many benefits of the skin on potatoes!)
- 2 tbsp Garlic Expressions dressing and marinade
- 2 sweet onions, diced
- 2 Beyond Meat Brats
- 1 cup of fresh sage
- 2 tbsp butter (we love Kerrygold)
- 1 carton of vegetable stock (can use Bone Broth or another kind if you'd prefer)
- 1 bag of Right Rice garlic herb
- 4 large handfuls of chopped kale
Directions
- Step 1
- – In an Insta Pot, add 2 tbsp of butter and 1/2 cup of fresh sage.
- Step 2
- - Let the butter and sage brown up together, and after a few minutes add in 1-2 tbsp of Garlic Expressions dressing and marinade (my favorite)
- Step 3
- - Then add in your diced sweet onions and diced sweet potatoes.
- Step 4
- - Close your Insta Pot and let it sauté for about 5ish minutes.
- Step 5
- - Then add in your protein of choice (I added 2 Beyond Meat Brats) and cooked them directly in the Insta Pot.
- Step 6
- - After that, add in your chopped kale.
- Step 7
- - Next add in the carton of vegetable stock. I then added about 4 cups of filtered water into the Insta Pot.
- Step 8
- - Close the lid on your Insta Pot and let slow cook for about 15 minutes.
- Step 9
- - After that, add in a bag of garlic herb seasoned Right Rice. You can switch this out for rice or orzo (if you don’t need it to be gluten free).
- Step 10
- - Once you add in the Right Rice, stir it all together and then close the lid for about 10 more minutes.
- Step 11
- - You can either serve this immediately or let it stay in the Insta Pot all day long under “stay warm” or slow cook. I started it in the morning and then had it ready to dinner. I added two loaves of the GF Rosemary Fennel bread to pair with it because one loaf is never enough :).
- Step 12
- - For optimal enjoyment, I added a dollop of local spicy mustard, some shaved parmesan on top, a little drizzle of Chile oil and a few chunks of bread to soak up all the flavor.
- Step 13
- - I hope you enjoy this fall harvest soup as much as we did !
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