Best Sweet Potato Vegetable Soup Recipes

Sweet Potato Vegetable Soup image

Provided by barefootmommawv

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

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

Vegetable Soup With Sweet Potato image

Provided by baezus

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

In a large pot heat oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent.
Add garlic and saute 2-3 minutes longer.
Add tomatoes, stock, and sweet potatoes. Bring to a boil.
Add the white beans, green beans, salt, pepper, and basil. Return to boil.
Lower heat and cook for 30 minutes.
Stir in corn and heat through.

Nutrition Facts : Calories 324.7, Fat 10.5, SaturatedFat 1.5, Sodium 914, Carbohydrate 54.6, Fiber 10, Sugar 9.6, Protein 9.4

Easy one pot vegetable and sweet potato soup image

Provided by Nicnark

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

Heat a large pan with water sufficient to cover the veg (about half full) and add stock cube, garlic and herbs, potatoes and sweet potatoes and simmer for approximately 10 minutes. (Whilst the potatoes start to cook you have just enough time to chop up the remaining veg)
Add remaining vegetables and continue to simmer for at least 20 minutes. Add additional water if required to cover the veg. Stir occasionally.
Add cream cheese, stir until about 2 minutes after it has melted.
Serve with bread and finely grate hard cheese if desired. Leftovers taste even better the next day