Renee's Southwest Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp - Corn Oil1 cup - Celery, diced1 cup - Onions, diced1 cup - Carrots, diced2 Sweet potatoes, peeled and diced 1 carton Campbell's No Salt Added Chicken Broth (or you could use veggie stock to keep it vegan)1 cup - Corn1 cup - Black Beans1/2 cup - Red Pepper diced1-28oz can of Diced Tomatoes 2 tbsp - Hickory Flavour BBQ Sauce1 tsp - dried Corriander
1) Heat up the oil in a large pot and add the celery, onions, and carrots. Cook until soft over medium heat.
2) Add the sweet potatoes, and stock - bring to a slow boil, cover and cook until all veggies are soft.
3) Using either a food processor or a hand emulsion blender, blend until smooth.
4) Add all other ingredients - warm throughout, and serve!
If you divide the batch into 6-2cup portions it's only 195 cal & 2 g fat per serving OR
If you divide the batch into 8-1.5cup portions it's only 145 cal & 1.5 g fat per serving
Serving Size: If you divide the batch into 6-2cup portions it's 195 cal & 2 g fat
2) Add the sweet potatoes, and stock - bring to a slow boil, cover and cook until all veggies are soft.
3) Using either a food processor or a hand emulsion blender, blend until smooth.
4) Add all other ingredients - warm throughout, and serve!
If you divide the batch into 6-2cup portions it's only 195 cal & 2 g fat per serving OR
If you divide the batch into 8-1.5cup portions it's only 145 cal & 1.5 g fat per serving
Serving Size: If you divide the batch into 6-2cup portions it's 195 cal & 2 g fat
Nutritional Info Amount Per Serving
- Calories: 194.7
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 170.5 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 7.4 g
- Protein: 7.1 g
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