Vegetable Soup With Sweet Potato |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fabulous hearty vegetarian soup. Can be a meal by itself. Found in Suzy Fishbein's Kosher by Design. Ingredients:
1/4 cup olive oil |
2 small onions, finely chopped |
4 garlic cloves, minced |
1 (28 ounce) can crushed tomatoes |
6 cups vegetable stock |
2 large sweet potatoes, peeled and cut into 1/2-inch cubes |
1 (15 ounce) can white kidney beans |
2 cups frozen green beans |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 tablespoon fresh basil, minced (about 4-5 leaves) |
1 (20 ounce) box frozen corn kernels |
Directions:
1. In a large pot heat oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent.
2. Add garlic and saute 2-3 minutes longer.
3. Add tomatoes, stock, and sweet potatoes. Bring to a boil.
4. Add the white beans, green beans, salt, pepper, and basil. Return to boil.
5. Lower heat and cook for 30 minutes.
6. Stir in corn and heat through.
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