Sweet Potato Vegetable Soup

This soup is colorful, packed with vitamins and very nutritious.

Sweet Potato Vegetable Soup

Ingredients:
1 Tbsp olive oil
1 large onion, chopped
2 large stalks celery, chopped
2 1/2 tsp Italian seasoning
salt and pepper to taste
1 (28 ounce) can diced tomatoes
4 cups vegetable broth
2 large sweet potatoes, peeled and chopped
2 large carrots, chopped
1 cup green beans, cut into 1 inch pieces
4 cloves garlic, minced

Directions:

  1. Heat olive oil in a soup pot over medium heat.
  2. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes.
  3. Stir in tomatoes (with the juice), broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; for 1 minute.
  4. Reduce heat to low, cover and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve and enjoy.

The sweet potatoes and carrots add a nice sweetness to this chunky, nutritious soup. This is a simple, flavorful soup packed full of vitamins from all the veggies, wonderful for a cold day or when you are sick and need a warm comforting soup.

*Camala*

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Vegetable Shepards Pie with Sweet Potato Topping

I am not a vegetarian completely but I definitely limit my meat intake each week as a personal choice. This is a great vegetarian recipe and also can be made vegan as well. I personally do not like any of the vegetable proteins I have tried and I am not completely sold on tofu either. So I made this with vegetables only. The family and I really enjoyed this dinner.

Vegetable Shepard’s Pie

Sweet Potato Topping:
5 yams/sweet potatoes
1 Tbsp butter

Remaining Ingredients:
1 Tbsp Olive Oil
1 1/2 cups of chopped onions
4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, chopped
8 oz mushrooms, chopped
2 zucchini, chopped
1 medium bell pepper, diced
1 tsp salt
black pepper to taste
1 Tbsp Italian seasoning
1 cup peas (fresh or frozen)
3/4 cup shredded cheddar cheese (leave out to make vegan)
cayenne to taste
paprika

Directions:

  1. Wash and Peel yams and cut into small pieces. Bring to a boil on stove top and let simmer 20 minutes or until soft. Mash with a hand mixer or hand masher and set aside.
  2. Preheat oven to 350F. Have ready a 2 quart casserole or its equivalent (ex. a 9×13 baking dish).
  3. Heat the oil in a large, deep skillet or a Dutch oven. Add the onion, and saute over medium heat for about 5 minutes, or until it begins to soften.
  4. Add garlic, celery, carrots,  mushrooms, zucchini, bell pepper, salt and black pepper. Stir until well combined, cover, and cook over medium heat for about 10 minutes, stirring frequently. Add the Italian Seasoning, stir, and cover again. Cook for about 5 more minutes, or until the zucchini is perfectly tender. Remove from heat.
  5. Stir in the peas and cheese. Add cayenne to taste. Transfer this mixture to the casserole or baking pan, and spread it out.
  6. Spoon and/or spread the potatoes over the vegetables. Dust generously with paprika.
  7. Bake uncovered for 25 to 30 minutes, or until lightly browned on top and bubbly around the edges.

*Camala*