05 March 2016

Sweet Potato, Yam, or the large orange one

No matter what you call it, the flavor and nutrition value add volumes to a vegetable soup. This recipe is so simple because you basically can chop/slice, toss, and stir in any vegetable you desire. My list follows but there are a few easy rules I use.

1. I sauté my onions, celery, carrots, garlic, mushrooms in the pot first with a bit of EVOO

2. I chop, cut, and slice on the thinner side. I do not like huge chunks of vegetables in my soup.

3. I add my peas, corn, and beans after sweet potato has cooked.

Here ya go:

Saute 1 white onion sliced thin, 2 stalks of celery sliced thin, 4/5 carrots sliced thin, 2 cloves garlic chopped, 1 cup mushrooms sliced thin in the large pot first with a bit of EVOO until soft
 ( about 3 to 5 minutes over med heat).

Add a 12 oz can of no salt diced tomatoes and six cups of low salt vegetable broth or I use four no salt vegetable bullion cubes to six cups water. ( you may need a bit more water as soup cooks down)

Add spice -1/2 tsp marjoram, 2 bay leaves ( be sure to remove before serving), 1/4 tsp oregano, 1/4 basil, dash of thyme and a dash of sage. The herbs can vary as well to your taste. Sometimes I just use marjoram and basil. Add a bit of salt and pepper.

Add in diced peeled sweet potato and cook until softened about 20/30 minutes over med low heat

Add spinach, peas, corn, white cannellini beans ( any bean will do but I like the white beans best for taste and looks) and simmer about 10/15 minutes more 

You can eat bowls for the next few days, share it with friends,  or put some in freezer for another time

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