Sweet Potato, Veggie and Bean soup

12 cups sweet potato, cubed
3 cups celery, cut into 2 inch long pieces
4 cups carrots, cut into 1 inch long pieces
2 red chiles, split but not cut up
5 cups frozen yellow corn
20 cups water, cold
3 cups onion, diced optional

1 cup snow peas, cut into 3 pieces each
1 cup celery, diced
1 cup red pepper, diced
3 cups black beans (canned) drained and rinsed
3 cups kidney beans (canned) drained and rinsed
1 cup coconut milk or cream
5 cups tomatos, diced (canned)
1/2 cup green chiles, diced (canned)
salt, pepper to taste
fish 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.