BEEFY SWEET POTATO SOUP
I hate being cold, but one of the best remedies for that is warm soup. I took my mother's water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. -Lisa Cooper, Leander, Texas
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 4 quarts.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 792mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
VEGETABLE SOUP WITH SWEET POTATOES
I made this healthy vegetable soup on yesterday with items I had on hand. Some of them fresh & others canned. So as to keep the sodium some what lower, I drained all of the canned veggies, & just used plain water. I chose not to add any salt either, although you may want too, but for our taste it was just fine. Using sweet...
Provided by Rose Mary Mogan
Categories Vegetable Soup
Time 1h35m
Number Of Ingredients 15
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
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (4 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
FIESTA SWEET POTATO SOUP
A black bean puree is mixed with chunky sweet potatoes and kissed with some lime at the end. A mixture of Mexican flavors that will have you coming back for more.
Provided by Chef Mo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
- Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
- Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 38.5 g, Fat 1 g, Fiber 8 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 946.4 mg, Sugar 9.4 g
VEGETABLE SOUP WITH SWEET POTATO
Fabulous hearty vegetarian soup. Can be a meal by itself. Found in Suzy Fishbein's Kosher by Design.
Provided by baezus
Categories Yam/Sweet Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 324.7, Fat 10.5, SaturatedFat 1.5, Sodium 914, Carbohydrate 54.6, Fiber 10, Sugar 9.6, Protein 9.4
SWEET POTATO VEGETABLE SOUP
Make and share this Sweet Potato Vegetable Soup recipe from Food.com.
Provided by barefootmommawv
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 200.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 4.8, Sodium 321.8, Carbohydrate 37.7, Fiber 6.6, Sugar 10.1, Protein 9
SWEET POTATO MINESTRONE
This soup is full of healthy antioxidants. A very hearty soup for a cold winter night! I serve it with hot garlic bread. If you are lucky enough to have leftovers, it's great the next day!
Provided by STORMYWOMAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 39.9 g, Fat 2.7 g, Fiber 7.6 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 610.6 mg, Sugar 15.8 g
ROASTED AUTUMN VEGETABLE SOUP
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
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