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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!

Servings

6
  • Sweet potato vegetable soup
Ingredients
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
Directions
1.
Spray soup pot with nonstick cooking spray; place over high heat.
2.
When pan is hot, add onions, celery, carrots and cook for 3 minutes. Stir occasionally.
3.
Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
4.
Boil soup for 5-6 minutes until sweet potatoes are just tender. Stir frequently.
5.
Season with salt and pepper to taste and cool before refrigerating. Reheat before serving.
6.
Let leftovers cool and freeze in a gallon size Ziploc® brand bag.

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