November 6, 2008

Sweet Potato Soup

Posted in Uncategorized at 9:11 pm by ogle3

Thanks, Amy, for this great recipe! 

Chunky Sweet Potato & Lima Bean Soup

2 T olive oil

1 onion, chopped

2 stalks celery, chopped

1 large carrot, coarsely chopped

1 large or 2 small sweet potatos, peeled & chopped

14 oz. canned lima beans or cannellini beans, drained & rinsed (I used 19 oz. cannellini)

4 c veggie broth (I used veggie boullion cubes+water b/c I needed to get rid of them)

1 lg. handful fresh cilantro (James complains about “leaves” in his soup, so I didn’t do this)

2 T grated parmesan cheese (of course!  we love parmesan!)

salt & pepper to taste (I used 1/4 t salt, 1/8 t pepper, but I think you could get by with less)

1.  Heat the oil in a lg. saucepan over med. heat; add onion, celery, and carrot.  Cook, stirring frequently for 8-10 minutes or until softened.  Add the sweet potatoes and beans and cook, stirring for 1 minute.

2.  Add the stock, then stir thoroughly and bring to a simmer.  Season w/ salt and pepper.  Cover, reduce heat & simmer for 25-30 minutes or until all veggies are tender.

3.  Let cool slightly, then transfer 1/3 of the soup to a blender or food processor; blend until smooth.  Return to saucepan and mix in well.  Check seasoning and reheat.

*Amy skipped this step all together and said it was still great; I did this step while the food was hot, but make sure you put a rag covering the whole top half of the blender, and hold the lid on or this will happen!

4.  Ladle into warmed bowls and scatter with cilantro & parmesan before serving.

Lauren loved this, especially since I chopped everything small enough that she could eat it.  Since James complains about celery and onions, I just chopped them super-small…so small he didn’t even know they were there.


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