Sweet Potato Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Here's an autumn soup you can make on Sunday and enjoy all week. Ingredients:
1 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
1 lb sweet potato, peeled and diced in 1/2-inch pieces |
4 cups chicken stock |
1 cup chopped tomato |
1 teaspoon dried oregano |
1 teaspoon thyme |
1 teaspoon basil |
1 cup frozen peas |
1 cup frozen green beans |
1 cup frozen broccoli |
1 cup frozen corn |
salt and pepper |
1 pinch cayenne pepper (optional) or 1 pinch red pepper flakes (optional) |
1/3 cup parmesan cheese (optional) |
Directions:
1. Spray your soup pot with nonstick cooking spray and place over high heat.
2. When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
3. Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
4. Boil soup for 5-6 minutes until the sweet potatoes are just tender. Stir frequently.
5. Season with salt and pepper to taste and cool before refrigerating. It will stay fresh up to 3 days and taste better each day. Reheat before serving. Or, let cool first before storing and place in your freezer; it can stay frozen for up to two weeks. If frozen, thaw in refrigerator before reheating.
6. Note:.
7. If you like things a little spicy, a small pinch of cayenne or red pepper flakes is a nice addition to this soup. Add during Step 5.
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