Caldo of Sweet Potato and Chard

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This simple, warming Mexican crockery has a flimsy back-of-the-throat spiciness that matches wonderfully with the earthy saccharine potatoes and lush chard.

Serve with tortilla chips connected the side, if you like.

Adapted from "Vegan Mexico," by Jason Wyrick (Vegan Heritage Press, 2016).

Ingredients

measuring cup

Servings: 6 (makes astir 8 cups)

5 cups water
4 dried ancho chile peppers
10 cloves garlic, unpeeled
1 1/4 teaspoons kosher salt, oregon much arsenic needed
1 spoon dried oregano, preferably Mexican
1 mean saccharine murphy (about 1 pound), scrubbed and chopped into 1/2-inch pieces
1 clump Swiss chard (about 8 ounces), greens and stems thinly sliced
1 1/2 cups no-salt-added canned pinto beans (from 1 15-ounce can), drained and rinsed

Nutritional Facts

Per serving

Calories
170
Fat
1 g
Carbohydrates
34 g
Sodium
360 mg
Protein
7 g
Fiber
9 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Vegan Mexico," by Jason Wyrick (Vegan Heritage Press, 2016).

Tested by Joe Yonan.

Published March 10, 2026

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