Saturday, December 29, 2012

Hearty Sweet Potato Soup

Enjoy this hearty vegetable soup to warm up a cold night. 

Sweet Potato Red Bean Soup

  • 2 15 oz cans of red beans
  • 2 large sweet potatoes
  • 2 cloves of garlic, minced
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium green squash, chopped
  • 1 large bay leaf
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon rosemary, chopped
  • 2 cups tomato sauce
  • 2 tablespoons of cider vinegar or red wine
  1. Peel and chop the sweet potatoes. Set aside in a bowl covered with water.
  2. Saute the garlic, onion, green pepper, black pepper and bay leaf in olive oil in an 8 quart pot. 
  3. When the vegetables begin to soften, add the tomato sauce and beans.
  4. Add the green squash, spices (basil, mint, rosemary), and vinegar.
  5. Stir and bring to a boil.
  6. Add the sweet potatoes and water. Simmer for about 15 minutes, stirring occasionally.
  7. Garnish bowl of soup with a sprig of rosemary.

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