Ingredients
- 4 cups of water
- 1 small peeled sweet potato, sliced
- 4 chicken bouillon cubes
- 1/4 tsp of black pepper
- A sprinkle of red pepper flakes
- 1 (14.5) oz can of diced tomatoes
- 1 cup of green beans, fresh or frozen
- 1 cup of sliced carrots
- 1/2 cup of chopped red bell pepper
- 1 cup of sweet corn, fresh or frozen
- 2 cups of fresh spinach
- 1 lb of fresh or frozen fish, sliced into small pieces, your choice (I used sole)
I added just a little pepper flakes, as they tend to be very spicy. You may add more or less, depending on your taste.
Directions
Heat a 4-quart pot on medium high heat. Add the water to the pot and bring to a boil. Add the sweet potato and cook for approximately twenty minutes or until the potato is soft enough to mash. Remove the potato slices and mash them in a bowl or puree them. Add them back to the heated water along with the chicken bouillon cubes, black pepper, red pepper flakes, diced tomatoes, green beans, sliced carrots, and corn. Cook for twenty minutes. Add the fresh spinach and fish. Cook for fifteen minutes or until the fish is well done.
Remove the soup from the heat and add the stew to bowls. Let cool for approximately 5 minutes.
Enjoy with your favorite bread or salad. (We enjoyed ours with a slice or cornbread.)
Makes 6 - 8 servings.
©Rolisweets
