Sweet Potato Veggie soup

2/11/2011

Elizabeth made this in Florida.

Ingredients

• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 pound sweet potatoes, peeled and diced in 1/2-inch pieces
• 3 cups chicken stock
• 1 cup chopped tomato
• 1 can crushed tomatoes
• 1 teaspoon each: dried oregano, thyme and basil
• 1 cup snow peas
• 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 2
When pan is hot, add the onions, celery and green pepper and cook for 3 minutes. Stir occasionally.

step 3Add the rest of the ingredients except snow peas, except for the salt and pepper. Stir and bring to a boil.

step 4Boil soup until the sweet potatoes are just tender. Stir frequently.Use the blender to puree some of the sweet potatoes and tomato for a thicker base. Add snow peas for just a couple of minutes.

step 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

Inspired by:

http://www.rightathome.com/Food/Recipes/Pages/SweetPotatoVegetableSoup.aspx