SWEET POTATO SOUP

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Sweet Potato Soup image

Left over sweet potatoes can be used to make a tasty soup that is only 4 WW points per serving. My tomato seasoning is from a local coop in Arizona - use your favorite herbal seasoning mix, like Mrs. Dash.

Provided by Carolyn Haas @Linky1

Categories     Other Soups

Number Of Ingredients 14

1 medium onion, chopped
1 medium green pepper, chopped
1/2 cup(s) roasted red pepper, water packed, drained and chopped
1 1/2 cup(s) cooked sweet potato
1 cup(s) cooked wild rice
1/2 teaspoon(s) garlic granules
1/2 teaspoon(s) dried thyme
1/2 teaspoon(s) tomato seasoning
1/2 teaspoon(s) bacon-flavored salt , or any salt
3 teaspoon(s) chicken bouillon
2-3 cup(s) water
2 - chicken andouille sausage, sliced
2 handfuls of spinach
croutons, optional, to serve

Steps:

  • Slice sausage, set aside. If it is not fully cooked sausage, cook slices until slightly crispy, set aside.
  • Spray soup pot with Pan spray, add onions and chopped pepper. Cook until slightly translucent.
  • Add chopped roasted red pepper, sweet potato, bouillon powder and water. Stir until well mixed. To make a smoother soup, use an immersion blender and whiz until soup is smoother, leaving some chunks.
  • Add wild rice and sausage slices. Add seasonings. Simmer for about 13-20 minutes. Taste to adjust seasonings.
  • About 5 minutes before serving, add a handful of spinach leaves or baby kale. Stir together until wilted. Can be served with croutons, optional.

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