Sweet potato vegetable soup
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
2.0 tbsp Olive Oil1.0 stalk, large (11"-12" long) Celery, raw1.25 sweetpotato, 5" long Sweet potato2.5 cup Campbell's Tomato Bisque Condensed Soup1.0 cup Ancient Harvest Quinoa Inca Red, 1/4 cup dry, 3/4 cup cooked4.0 serving Baby Carrots, raw (3oz = 9pcs = 1 serving)0.75 cup peas, frozen, Great Value Sweet Peas16.0 tbsp Onion (raw), chopped5.0 cup swanson beef broth4.0 tbsp Wild Oats Organic Whole Flax Seed
Directions
Shred or finely chop sweet potato. Finely chop all other vegetables. Lightly saute quinoa, then onions, in 1 tbsp olive oil each. Combine all ingredients in large soup pan. Simmer ingredients on low until vegetables are done. Serving Size: 1/4 pot

Number of Servings: 4.0

Recipe submitted by SparkPeople user JONIP88.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 482.0
  • Total Fat: 17.3 g
  • Cholesterol: 6.3 mg
  • Sodium: 2,253.3 mg
  • Total Carbs: 70.4 g
  • Dietary Fiber: 11.8 g
  • Protein: 12.6 g

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