CREAMY SWEET POTATO AND VEGGIE SOUP
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (4 quarts).
Number Of Ingredients 12
Steps:
- In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
SWEET POTATO VEGETABLE SOUP
This hearty Sweet Potato Vegetable Soup is a wonderful way to get in your vegetables and making you feel good about what you're putting into your body. Extremely easy to prepare and I offer a stovetop and crockpot version - both effortless even for the novice cook.
Provided by Natalie Gregory
Categories Lunch Main Course Soup
Time 1h
Number Of Ingredients 19
Steps:
- Add all Soup and Seasoning ingredients in a large stockpot. Bring to a boil then lower to a simmer. Simmer, uncovered, for 45 - 50 minutes, giving it a stir occasionally.
- Remove the bay leaves and discard.
- Ladle a few cups of soup into a blender and blend until it just becomes smooth. Add back to the soup creating a thicker base.
- Add the kale (or spinach) and parsley and stir. I use frozen because it's easier, but you can use fresh and chop it up. You will need about 3 cups or 2 good handfuls if using fresh.
- Taste and adjust with salt and pepper, if desired.
- Serve topped with a few shavings of Parmesan or Romano cheese and some crusty bread, if desired.
- Add all the Soup and Seasonings ingredients into a 6-quart crockpot. Stir and cook on high for 4 hours or low for 6 - 8 hours. Blend a few cups of the soup until smooth. Add back to the soup for a thicker base. Continue with recipe by adding kale or spinach, parsley and stir. Taste and adjust for salt and pepper, if needed.
VEGETABLE SOUP WITH SWEET POTATO
Fabulous hearty vegetarian soup. Can be a meal by itself. Found in Suzy Fishbein's Kosher by Design.
Provided by baezus
Categories Yam/Sweet Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
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
SWEET POTATO VEGETABLE SOUP
Make and share this Sweet Potato Vegetable Soup recipe from Food.com.
Provided by barefootmommawv
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
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
BEEFY SWEET POTATO SOUP
I hate being cold, but one of the best remedies for that is warm soup. I took my mother's water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. -Lisa Cooper, Leander, Texas
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 792mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
EASY ONE POT VEGETABLE AND SWEET POTATO SOUP
A really simple yummy and healthy one pot creamy Chunky vegetable soup with sweet potato and melted broccoli
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
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