No Meat Sweet Potato Veggie Winter Soup

T Tbsp. Olive Oil Extra Virgin
1 c. celery (about 4 stalks) shredded
1 c. baby carrots (about 20) shredded
1 c. onion
2 clove garlic
1/2 c. mushrooms
2 Tbsp. dried parsley
1 tsp. basil dried
1/2 tsp. rosemary dried
1/2 tsp. thyme dried
1 Sweet Potato (Firm Kind-they are white not orange)
32. oz Organic Chicken Broth
32. oz Organic Veggie Broth
12 oz. steamed broccoli (I use steam bags)

*Store remaining in fridge in a closed container.*

*You can make this completely vegetarian by changing out the organic chicken broth for more organic veggie broth instead.*

Peal Sweet Potato (white kind not orange -they are called firm sweet potatoes & look like a reg. potato when peeled)

Small pot-fill with water (leave room for sweet potato) bring to boil.

While that is starting to boil...do the following...

In a large pot put in EVOO, carrots, celery, mushrooms onions, garlic saute a bit then add a dash of organic veggie broth to cover bottom of pan.

{Kosher Salt & Fresh Ground Pepper optional here to help season-you can also add 2 chicken cubes if you want more chicken flavor}

Now add your sweet potato to the boil water -takes about 12-14 min. to get soft-test with fork regularly. (add kosher salt to water a pinch if desired)

Pour in both broths into pot-add herbs. Bring to slight boil/very hot.

While that goes to boil-steam your broccoli-I use steam bags 12 oz.

Once potato is done-pour off water.
Turn down liquid (in big pot to low)
Get out your steam veggies from microwave. Chop them up (I use a chopper much easier-you could use a food processor or blender real quick to get fine pieces)

Mix potato & broccoli into big pot.

Serve hot.

*Optional: Serve with Oyster Crackers. (You can have a lot more oyster crackers for less calories then regular crackers :) *

Serving Size: Makes 8 servings (about 2 cups each)