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Sweet Potato Vegetable Soup

This sweet potato vegetable soup recipe has simple and easy-to-follow directions that yield a delicious and nutritious result. With healthy ingredients like celery, carrots, broccoli and corn, this meal is a great way to get those veggies in for the whole family – and you can freeze the leftovers for easy access later!


1 cup onion, chopped
½ cup celery, chopped
½ cup carrot, chopped
1 lb sweet potatoes, peeled and diced in ½-inch pieces
3 cups chicken stock
1 cup chopped tomato
1 tsp each: dried oregano, thyme and basil
1 cup frozen peas, green beans or broccoli
1 cup frozen corn
Salt and pepper

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Front of Ziploc large one gallon freezer bag box.


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Front of Ziploc medium quart sized freezer bag box.
Spray soup pot with nonstick cooking spray; place over high heat.
When pan is hot, add onions, celery, 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 sweet potatoes are just tender. Stir frequently.
Season with salt and pepper to taste and cool before refrigerating. Reheat before serving.
Let leftovers cool and freeze in a gallon size Ziploc® brand bag.

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