Tuesday, November 3, 2009

Sweet Potato Minestrone

I saw this recipe and thought it would be the perfect fall soup to try out so I made it Halloween night. We all absolutely loved it and it was also very healthy. I plan on making this one often. You can find the original recipe here and I'll list the recipe on here with the changed I made.

  • 1 tablespoon vegetable oil
  • 1 large sweet onion, chopped
  • 2 large stalks celery, chopped
  • 2 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon of each: thyme, oregano, rosemary, and red pepper flakes
  • salt and pepper to taste
  • 1 (28 ounce) can Italian-style diced tomatoes
  • 5 cups chicken broth
  • 3 medium sweet potatoes, peeled and diced
  • 2 large carrots, sliced thin
  • 1 cup frozen peas
  • 1 can red kidney beans
  • 5 cloves of garlic, minced
Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, other seasonings, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, peas, beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

1 comment:

Cassie said...

That sounds so good -- what a great way to use sweet potatoes! I'm trying this one, for sure. Joe will love it!

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