Sweet potato vegetable soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Sweet potato vegetable soup calories by ingredient


Introduction

From scratch experiment From scratch experiment
Number of Servings: 4

Ingredients

    2.0 tbsp Olive Oil
    1.0 stalk, large (11"-12" long) Celery, raw
    1.25 sweetpotato, 5" long Sweet potato
    2.5 cup Campbell's Tomato Bisque Condensed Soup
    1.0 cup Ancient Harvest Quinoa Inca Red, 1/4 cup dry, 3/4 cup cooked
    4.0 serving Baby Carrots, raw (3oz = 9pcs = 1 serving)
    0.75 cup peas, frozen, Great Value Sweet Peas
    16.0 tbsp Onion (raw), chopped
    5.0 cup swanson beef broth
    4.0 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.