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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 136.9
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 739.3 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 6.6 g
  • Protein: 4.4 g

View full nutritional breakdown of Sweet Potato Vegetable Soup calories by ingredient
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Sweet Potato Vegetable Soup

Submitted by: W2MONICA

Introduction

This recipe is from www.rightathome.com. I adapted it slightly. I mixed Lipton Onion Soup dry mix into water in which I had boiled the vegetable cuttings. This recipe is from www.rightathome.com. I adapted it slightly. I mixed Lipton Onion Soup dry mix into water in which I had boiled the vegetable cuttings.
Number of Servings: 6

Ingredients

    1 cup onion, chopped
    1/2 cup celery, chopped
    1/2 cup carrot, chopped
    1 lb sweet potatoes, diced into 1/2" pieces
    3 cups vegetable stock, or chicken stock, or 1/2 pkg of Lipton Onion Soup Dry Mix.
    1 cup chopped tomato (I used a 15 oz can of diced tomatoes)
    1/2 tsp ground oregano or 1 tsp oregano
    1/2 tsp ground thyme or 1 tsp dried thyme
    1/2 tsp ground basil or 1 tsp dried basil

Directions

Saute' the onion, celery, and carrots for 3-5 minutes. Add the other ingredients and stir well. Bring to a boil, then turn the heat down and allow to simmer until the sweet potatoes are tender. The original recipe suggests adding a pinch of cayenne or red pepper flakes if you like a bit of spiciness. Makes great leftovers; the taste improves when refrigerated for the next day.

Number of Servings: 6

Recipe submitted by SparkPeople user W2MONICA.






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