Harvest Stew

Harvest Stew
Makes: 6 Servings
Total Cost:
Prep time: 40 minutes
Cook time: 40 minutes
This hearty dish is a perfect blend of spinach, sweet potatoes, red potatoes, northern beans, tomatoes, and chicken. To round out the dish, the flavors of carrots, celery, onions, and garlic take this stew to the next level!


3/4 tablespoon vegetable oil
3/4 cup Fresh onions, peeled, diced
1/3 cup Fresh carrots, peeled, diced
1/2 cup Fresh celery, diced
1 tablespoon Enriched all-purpose flour
1/3 teaspoon Low-sodium chicken base
1 1/4 cups water
1/8 teaspoon salt-free seasoning
1/3 teaspoon garlic powder
1 cup Canned low-sodium diced tomatoes
1 cup Fresh sweet potatoes, peeled, cubed 1"
1/2 cup Fresh red potato, unpeeled, cubed 1"
1 cup Cooked diced chicken, 1/2" pieces (3 oz)
2 cups Canned low-sodium great northern beans, drained, rinsed
1/2 cup Fresh baby spinach, chopped


1. Heat vegetable oil in a large pot over medium heat. Cook onions, carrots, and celery for 5 minutes allowing them to brown slightly. 
2. Sprinkle flour over the vegetables. Stir well. Add chicken base and water. Stir constantly. Bring to a boil.
3. Reduce heat to medium. Stir in salt-free seasoning and garlic powder. Cook uncovered for 2 minutes. Add tomatoes, sweet potatoes, and red potatoes. Simmer uncovered for 15 minutes or until potatoes are tender. Stir frequently. Add chicken, beans, and spinach. Stir. 
4. Continue to simmer uncovered for 10 minutes. Serve hot


Our Story 
When the recipe challenge team came together to work on this project, they had no idea what they had gotten themselves into. Their first task was figuring out how to organize a tasting event because their school had over 750 students. The team then experimented with different ingredients and recipes which led to the development of Harvest Stew. The school is proud that North Carolina sweet potatoes from their Farm to School program were used in this stew.
This flavorful dish was created to satisfy the palate, while being a filling, nutritious meal to fuel the body for the rest of the day. Kids will be ecstatic over the taste of this recipe. 
David D. Jones Elementary School 
Greensboro, North Carolina
School Team Members
School Nutrition Professional: Pam Cecil 
Chef: Matthias Hartmann 
Community Members: Jen Schell (Parent) and Amanda Hester (Nutritionist) 
Students: Maria S., Bailey P., Nemiah I., Jalen W., and Ayatollah H.
¾ cup provides:
Legume as Meat Alternate: 1 ½ oz equivalent meat/meat alternate, ¼ cup red/orange vegetable, and 1/8 cup additional vegetable. 
Legume as Vegetable: ½ oz equivalent meat, ¼ cup legume vegetable, ¼ cup red/orange vegetable, and 1/8 cup additional vegetable. 
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Find tips and resources for safe food handling and proper cooking temperature guidance.