Hearty stew with sweet potatoes

Ingredients for 6 servings:

• 2 sweet potatoes
• 3 m.-sized potatoes, mainly waxy
• 2 bell peppers, red or yellow
• 3 onions, red
• 1 zucchini
• 1 can tomatoes, chopped, 400 g
• ½ tube(s) tomato paste
• 2 tsp lemon pepper
• 2 tsp sweet paprika powder
• 4 cloves garlic
• 1 tbsp sugar
• 1,000 ml vegetable broth
• 1 cup of sour cream, approx. 150 g
• 1 can giant beans, white, 400 g
• 1 tsp, leveled smoked salt
• 3 bay leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian

First, drain the white beans and let them drain well. Wash, trim, and peel all the vegetables. Dice the potatoes and sweet potatoes into roughly equal-sized cubes, as well as the onions and peppers. Quarter the zucchini lengthwise and chop into small pieces (about 0.5 cm). Either press the garlic or slice it thinly. Heat a little oil in a large pot, add the onions and garlic, and sauté briefly. Add all the vegetables to the pot and fry lightly. Add the tomato paste and sugar and let it caramelize. Then add the beans to the pot, season with the spices, and pour in the broth and chopped tomatoes. Simmer on medium heat for about 40-45 minutes. Fish out the bay leaves. You can now add the sour cream directly to the pot or top with a dollop of sour cream before serving.