Sweet Potato Vegetable Soup

This sweet potato vegetable soup recipe has simple and easy-to-follow directions that yield a delicious and nutritious result. With healthy ingredients like celery, carrots, broccoli and corn, this meal is a great way to get those veggies in for the whole family – and you can freeze the leftovers for easy access later!

Servings

Ingredients

1 cup onion, chopped

½ cup celery, chopped

½ cup carrot, chopped

1 lb sweet potatoes, peeled and diced in ½-inch pieces

3 cups chicken stock

1 cup chopped tomato

1 tsp each: dried oregano, thyme and basil

1 cup frozen peas, green beans or broccoli

1 cup frozen corn

Salt and pepper

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Bags

Freezer Bags Large

Bags

Freezer Bags Medium

Directions

Spray soup pot with nonstick cooking spray; place over high heat.

When pan is hot, add onions, celery, 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 sweet potatoes are just tender. Stir frequently.

Season with salt and pepper to taste and cool before refrigerating. Reheat before serving.

Let leftovers cool and freeze in a large size Ziploc^® brand bag.

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