Sweet Potato Vegetable Soup

Here's an autumn soup you can make on Sunday and enjoy all week.
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Chef Brockman has left out the high-fat milk and made the soup lighter and more colorful by adding vegetables. This soup pairs beautifully with our Tarragon Roasted Asparagus; just add on your favorite entrée. If you make this soup ahead of time, refrigerate or freeze in a Ziploc® Brand Container. If frozen, thaw in refrigerator before reheating. If you like this soup, try our Roasted Butternut Squash & Apple Bisque.
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  • Total Time : 20 minutes
  • Prep Time : 10 minutes
  • Servings : 6

Ingredients

  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 1 pound sweet potatoes, peeled and diced in 1/2-inch pieces
  • 3 cups chicken stock
  • 1 cup chopped tomato
  • 1 teaspoon each: dried oregano, thyme and basil
  • 1 cup frozen peas, green beans or broccoli
  • 1 cup frozen corn
  • Salt and pepper

Optional:
  • Pinch of cayenne pepper or red pepper flakes
  • 1/3 cup Parmesan cheese
 

Directions

step 1Spray your soup pot with nonstick cooking spray and place over high heat.
step 2When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
step 3Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
step 4Boil soup for 5-6 minutes until the sweet potatoes are just tender. Stir frequently.
step 5Season 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 in a Ziploc® Brand Container and place in your freezer; it can stay frozen for up to two weeks. If frozen, thaw in refrigerator before reheating.
Chef's 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.
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comments (5)
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recent comments
10/7/2009 , 
Kathleen  S.
Love the recipe for fall expecially ones using sweet potatoes. We like to have baked sweet potatoes with a good pork roast.
9/20/2009 , 
Gabbie  M.
I made this soup for dinner tonight. It was delicious. I got great reviews all around. It's very easy to make and great tasting.
1/8/2009 , 
Kathy  P.
I was wondering if you could use canned sweet potatoes? I plan on making it today. Thanks
12/8/2008 , 
Ruth  R.
I made this soup and it is really delicious. For more flavor, I used Minor chicken base for the chicken stock. I used a little more base then required in the recipe (Minor).
10/15/2008 , 
JOAN  G.
Sounds wonderful. Going to grocery this afternoon, and serve it tonight. Thanks!!

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Nutrition Facts

Serving Size: about 1 1/2 cups
Calories 140
Calories From Fat 0
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 370mg
Total Carbohydrates 30g
Dietary Fiber 5g
Sugars 8g
Protein 6g
Nutritional information provided by
Compu-Food Analysis, Inc.
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