Native American-Inspired Harvest Stew

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A hearty blend of root vegetables and beans, simmered in a smoky tomato base with smoked paprika and wild herbs. This Native American-inspired soup recipe, ready in about 75 minutes, pairs carrots, parsnips, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 diced carrots
• 1 diced parsnips
• 1 diced sweet potatoes
• 1 can (15 oz) drained kidney beans
• 1 cup tomato sauce
• 1 tsp smoked paprika
• 2 minced garlic cloves
• 1 diced onion
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3 minutes until softened. Stir in 2 diced carrots, 1 diced parsnip, and 1 diced sweet potato. Cook for 5 minutes until slightly browned.
2. Step 2: Add 1 cup tomato sauce, 1 tsp smoked paprika, 1 tsp thyme, 2 bay leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine. Add 1 can (15 oz) drained kidney beans and 4 cups water. Bring to a boil, then reduce to a simmer for 25-30 minutes until the vegetables are tender.
3. Step 3: Remove bay leaves and adjust seasoning. Serve hot, garnished with fresh thyme or a drizzle of olive oil.