Sweet Potato vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 large sweet potatoes1 can tomatoes1 box chicken stock1 green pepper1 yellow pepper1 red pepper3 stalks celery-remove strings with peeler1 cup whole wheat pasta or quinoa1 cup chopped or shredded carrots1 bag spinach1 or 2 cans white kidney beans
Makes 8 1 cup servings
1 Boil the sweet potatoes until tender and drain.
2 Mash the potatoe and then add box of chicken broth and the can of tomatoes bring to a boil.
3 Chop peppers, celery and carrots and add to pot.
4 Add 1 -1/2 cups of whole grain quinoa or substitute whole wheat pasta for the added fibre.
5 Add 1 cup of frozen peas.
6 add bag spinach stems removed
7 spice to taste
Simmer until all tender and cool a liitle and puree in blender until smooth.
Add any type beans after you puree the soup.
Use the sweet potatoe as the base with the canned tomatoes and chicken broth. You can substitues veggies and cut the recipe in half for a 4 servings for lunch or supper.
I add some cheese sometimes.
I put the soup in 1 serving containers and freeze and take out the night before.
Number of Servings: 8
Recipe submitted by SparkPeople user DOYCAN.
1 Boil the sweet potatoes until tender and drain.
2 Mash the potatoe and then add box of chicken broth and the can of tomatoes bring to a boil.
3 Chop peppers, celery and carrots and add to pot.
4 Add 1 -1/2 cups of whole grain quinoa or substitute whole wheat pasta for the added fibre.
5 Add 1 cup of frozen peas.
6 add bag spinach stems removed
7 spice to taste
Simmer until all tender and cool a liitle and puree in blender until smooth.
Add any type beans after you puree the soup.
Use the sweet potatoe as the base with the canned tomatoes and chicken broth. You can substitues veggies and cut the recipe in half for a 4 servings for lunch or supper.
I add some cheese sometimes.
I put the soup in 1 serving containers and freeze and take out the night before.
Number of Servings: 8
Recipe submitted by SparkPeople user DOYCAN.
Nutritional Info Amount Per Serving
- Calories: 261.1
- Total Fat: 3.2 g
- Cholesterol: 1.2 mg
- Sodium: 349.8 mg
- Total Carbs: 62.1 g
- Dietary Fiber: 10.2 g
- Protein: 13.7 g
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