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Easy Vegetable Soup with Sweet Potatoes

Pretty soon we’ll be ready for Halloween treats and the rich food of the holidays, but these days, after the excesses of the summer and vacations, some homemade soup sounds good. We served it last Saturday with salad and hot dogs for the kids – little and big. Food Sharing Network is particularly pleased to share this recipe because it contains one of Kathy’s new favorite vegetables, sweet potatoes. The soup is also gluten-free and vegan. Best part? One of our 5-year-old guests asked for seconds.

Easy Vegetable Soup with Sweet Potatoes

The Basics:

  • 2 quarts organic, low-salt, gluten-free vegetable stock
  • 1 14 ounce can diced tomatoes in juice
  • 2 large carrots, peeled and diced
  • 2 to 3 sweet potatoes, peeled and diced
  • 1/2 lb green beans, trimmed and cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 3 bay leaves
  • Generous amount freshly ground black pepper to taste
  • 1 29 ounce can cannellini beans, rinsed and well-drained
One of the 5-year-olds in our family had two bowls, but she wasn't old enough to recognize the Campbell's kid on the side of the mug.

One of the 5-year-olds in our family had two bowls.

Combine stock, tomatoes, carrots and sweet potatoes. Bring to boil and cook covered at a lively simmer for 30 minutes.

Add rest of ingredients. Bring to boil again and simmer covered for another 20 minutes or so until green beans are tender.

Let soup rest off heat about 30 minutes.

Reheat gently as needed and serve.

Humble and certainly not pretty, but one of Kathy's new favorite vegetables.

Humble and certainly not pretty, but one of Kathy’s new favorite vegetables.

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