Ingredients:
1 large sweet potato, peeled and cubed (approximately 5 cups)
1 yellow onion, diced (approximately 1 cup)
1 – 15oz. can of white beans, rinsed and drained
1 tsp of rosemary
1/2 tsp of sage
1/4 tsp of red pepper flakes
6 cups of vegetable broth
2 cups of water
salt and pepper to taste
Optional: Garnish with cilantro, flat parsley and/or dollop of sour cream.
Directions:
- Combine all the ingredients in a large pot.
- Bring to a boil over medium-high heat, reduce heat to low and simmer uncovered, stirring occasionally for approximately 20 minutes until potatoes have softened.
- Turn off heat.
- Transfer half the batch to a blender or food processor, blend until pureed, pour back into the pot and stir.
*Recipe makes approximately 8 one cup servings @ 150 calories per serving.
This soup sounds so yummy, Rose. I love soups!!
Last week’s turkey chili was delicious. My kids did not care about it, but the husband and I liked it a lot. I ate it two days in a row and still have some left over for tonight 🙂
My husband reads you recipes so I am sure if he likes something he will make it. Thank you
Love it, Maria! Thanks for letting me know.