Sweet Potato Vegetable Soup Recipes

SWEET POTATO VEGETABLE SOUP

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 POTATOES

Steps:

• 1. When I created this soup I was trying to create a soup that would taste good, as well as be satisfying to the taste buds, and I succeeded in doing both. A serving of this soup is ONLY 176 CALORIES, has 1 gram of fat, 5 grams of protein, 10 grams of sugar and fiber per serving, and only 256 Mg of sodium, and 37 grams of Carbs, but most of them are good for the body. It really does taste good and is very filling . Give it a try. I used MY FITNESS PAL TO CALCULATE THE CALORIES PER SERVING.
• 2. Prep & chop all of the fresh veggies. The celery, onions, carrots, & Yukon Gold potatoes, should yield about 8 cups.
• 3. Peel and cut up sweet potatoes, I had about 5 cups.
• 4. Add all of the fresh veggies to a large pot, and cover with water. Place on stove top, and bring to a boil over medium high heat, and cook for about15 to 20 minutes, or till veggies are tender. Then remove veggies from pot with a slotted spoon but RESERVE ALL OF THE LIQUID.
• 5. Drain all of the canned veggies & rinse under cold running water, EXCEPT THE DICED TOMATOES, then add them to the pot of reserved liquid, along with the diced tomatoes cook about 10-15 minutes or so to allow all of the flavors to blend together. Add minced garlic & the spices of your choice, & stir to blend.
• 6. Now add all of the other veggies back into the pot. Stirring gently, taste and season if desired with additional spices. Serve with your favorite crusty bread of corn muffin if desired.

CREAMY SWEET POTATO AND VEGGIE SOUP

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.

VEGETABLE SOUP WITH SWEET POTATO

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.

SWEET POTATO VEGETABLE SOUP

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.

SWEET POTATO, COCONUT AND GINGERROOT SOUP

Steps:

• Fresh gingerroot, coconut milk and Progresso™ vegetable broth provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
• In blender or food processor, place half of the soup mixture (see tip). Cover; blend on high speed until smooth, scraping down sides if necessary. Puree soup until smooth. Repeat with remaining soup. Return mixture to saucepan; beat in coconut milk and lime juice with whisk. Reheat 5 minutes over medium heat (do not boil).
• Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.

SWEET POTATO SOUP

Steps:

• Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
• Place vegetables and liquid into a food processor. Puree.
• Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

SWEET POTATO MINESTRONE

Steps:

• Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

BEEFY SWEET POTATO SOUP

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.