Red Bean Sweet Potato Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This hearty soup was my first well-known personal recipe at my workplace and was a customer favorite. Ingredients:
1 lb red beans, cooked (or 2 15 oz can) |
1 lb sweet potato |
1 tablespoon pureed fresh garlic |
1 1/2 cups chopped onions |
1 1/2 cups chopped green peppers |
1 large bay leaf, crushed |
1 1/2 teaspoons dried dill |
1 tablespoon dried basil |
1 tablespoon dried spearmint |
1 tablespoon olive oil |
2 cups tomato puree, canned (suggested progresso) |
2 cups tomatoes with basil, canned (suggested progresso) |
salt and pepper |
balsamic vinegar or red wine vinegar or cider vinegar |
Directions:
1. Peel and chop the potatoes, setting aside in a bowl, covered with water.
2. Saute the garlic, onion, and pepper with the bay leaf and other spices, in the olive oil.
3. (The pot will need to be about a 6 qt pot.) When the vegetables are beginning to soften, add the canned tomato products and the beans.
4. Stir and let come to a boil.
5. Let boil briefly and then proceed.
6. Add the potatoes and water, and cook until they soften and the soup begins to thicken.
7. Stir often enough to prevent burning.
8. When the potatoes are done thru, season with salt, pepper and vinegar to taste.
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