Sweet Potato vegetable soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Sweet Potato vegetable soup calories by ingredient
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Introduction

Sweet potaoes as the base and add fresh or frozen vegetables for a healthy soup. I make this on the weekend and pour into individual serving containers and freeze and remove the night before to thaw for lunch at work the next day. Sweet potaoes as the base and add fresh or frozen vegetables for a healthy soup. I make this on the weekend and pour into individual serving containers and freeze and remove the night before to thaw for lunch at work the next day.
Number of Servings: 8

Ingredients

    3 large sweet potatoes
    1 can tomatoes
    1 box chicken stock
    1 green pepper
    1 yellow pepper
    1 red pepper
    3 stalks celery-remove strings with peeler
    1 cup whole wheat pasta or quinoa
    1 cup chopped or shredded carrots
    1 bag spinach
    1 or 2 cans white kidney beans

Directions

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.

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