SWEET POTATO VEGETABLE SOUP

Sweet Potato Vegetable Soup image

Provided by barefootmommawv

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

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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)

Steps:

Spray your soup pot with nonstick cooking spray and place over high heat.
When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
Boil soup for 5-6 minutes until the sweet potatoes are just tender. Stir frequently.
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.
Note:.
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.

Nutrition Facts : Calories 200.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 4.8, Sodium 321.8, Carbohydrate 37.7, Fiber 6.6, Sugar 10.1, Protein 9