Sweet Potato Vegetable Soup

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

Sweet Potato Vegetable Soup

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


  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.



Very Veggie Tomato Soup

This is a hearty healthy soup.   I decided to make this one cold night– rare here in Florida!!!   Quick and easy and great with Buttermilk Cheddar Biscuits.
3 cloves garlic
1 small onion chopped
2 carrots chopped
2 stalks of celery chopped
1 small zucchini
3 small potatoes
1/2 cup corn  –frz or fresh—optional
1/2 cup peas–frz or fresh—optional
1 large 20 oz. can of crushed tomatoes
1 cup sliced mushrooms
4-5 cups water
Fresh basil, or about 1 tsp dry.   Fresh thyme or about 1/2 tsp dry.
salt and pepper
pinch of sage

Saute garlic, onion, celery, carrots, mushrooms, zucchini till tender.
Add tomatoes and water.  Add potatoes, corn and peas and season to taste.
serve up with some Buttermilk Cheddar Biscuits