Sweet Potato Vegetable Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 1 lb sweet potato, peeled and diced in 1/2-inch pieces
• 4 cups chicken stock
• 1 cup chopped tomato
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 cup frozen peas
• 1 cup frozen green beans
• 1 cup frozen broccoli
• 1 cup frozen corn
• salt and pepper
• 1 pinch cayenne pepper (optional) or 1 pinch red pepper flakes (optional)
• 1/3 cup parmesan cheese (optional)

Recipe

• 1 spray your soup pot with nonstick cooking spray and place over high heat.
• 2 when pan is hot, add the onions, celery and 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 the sweet potatoes are just tender. stir frequently.
• 5 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.
• 6 note:.
• 7 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.