Sweet potato of mine

Susan's Friday contri-

bution (we skipped Burrito Day!) was wintry sweet potato stewy goodness, with Swiss chard and white beans. Very fortifying indeed, especially served with yummy Russian black bread. Here's the how-to, for six servings:

• 2 cups thinly sliced leek (2 medium leeks)
• 3 cups veggie broth
• 1 cup water
• 2 cups cubed sweet potato (about three large sweet potatoes)
• 4 cups chopped Swiss chard (1 bunch)
• 1 can white beans
• Salt, pepper and lemon juice to taste

In a large pot, sauté the leek in olive oil until tender. Add broth and bring to a boil. Add the cubed sweet potato; cook until potato is tender (about 10 minutes). Add the beans and the Swiss chard, along with the salt and pepper; cook until chard is wilted (about 3 minutes). Remove from heat and add lemon juice to taste (about 2 tablespoons).