Sweet Potato, Veggie and Bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
12 cups sweet potato, cubed3 cups celery, cut into 2 inch long pieces 4 cups carrots, cut into 1 inch long pieces2 red chiles, split but not cut up5 cups frozen yellow corn20 cups water, cold3 cups onion, diced optional1 cup snow peas, cut into 3 pieces each 1 cup celery, diced 1 cup red pepper, diced3 cups black beans (canned) drained and rinsed3 cups kidney beans (canned) drained and rinsed1 cup coconut milk or cream5 cups tomatos, diced (canned) 1/2 cup green chiles, diced (canned)salt, pepper to tastefish sauce, cracked red chiles optional.
Put first 6 ingredients in large soup pot or dutch oven and bring to a boil. Turn down heat and simmer 1 hour, stiring occasionally.
Let cool 15 minutes, then puree in blender til smooth. If you want, you can stop here and just have the pureed part to enjoy. If you want a chunkier soup more for a meal than a side dish continue on.
Put pureed veggies back in soup pot and add remaining ingredients. Bring back to a simmer and taste for seasoning.
For more tang add 1/2 cup fish sauce. For a hotter, spicer soup add 2 tbsp cracked red chiles. Makes 20 1.5-cup servings, approximately.
You can remove any ingredient if you don't want it in the soup or add any other ingredient if you want to. This is a version of a soup that I make a lot, each time a bit different depending on what I put in it. However, the first 6 ingredients always stay the same. I freeze the soup into 1 or 2 serving size containers. Keeps for months, doesn't last that long however!
I am allergic to onions so I don't use them if you do want to add them, just add 3 cups diced onion to the first 6 ingredients.
If you want a thicker soup use less of the stock made in the first step once simmered, for a thinner soup use more water in first step.
Number of Servings: 20
Recipe submitted by SparkPeople user DEABUTTON.
Let cool 15 minutes, then puree in blender til smooth. If you want, you can stop here and just have the pureed part to enjoy. If you want a chunkier soup more for a meal than a side dish continue on.
Put pureed veggies back in soup pot and add remaining ingredients. Bring back to a simmer and taste for seasoning.
For more tang add 1/2 cup fish sauce. For a hotter, spicer soup add 2 tbsp cracked red chiles. Makes 20 1.5-cup servings, approximately.
You can remove any ingredient if you don't want it in the soup or add any other ingredient if you want to. This is a version of a soup that I make a lot, each time a bit different depending on what I put in it. However, the first 6 ingredients always stay the same. I freeze the soup into 1 or 2 serving size containers. Keeps for months, doesn't last that long however!
I am allergic to onions so I don't use them if you do want to add them, just add 3 cups diced onion to the first 6 ingredients.
If you want a thicker soup use less of the stock made in the first step once simmered, for a thinner soup use more water in first step.
Number of Servings: 20
Recipe submitted by SparkPeople user DEABUTTON.
Nutritional Info Amount Per Serving
- Calories: 256.3
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 615.8 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 10.9 g
- Protein: 8.9 g
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