Appetizers / Soups / Salads

Sweet Potato, Veggie and Bean soup is for Soup.

Sweet Potato, Veggie and Bean soup takes 60 minutes to prepare.

Sweet Potato, Veggie and Bean soup takes 45 minutes to cook.

Sweet Potato, Veggie and Bean soup makes 20 servings.

The ingredients for Sweet Potato, Veggie and Bean soup are:

12 cups sweet potato, cubed
3 cups celery, cut into 2 inch long pieces
4 cups carrots, cut into 1 inch long pieces
2 red chiles, split but not cut up
5 cups frozen yellow corn
20 cups water, cold
3 cups onion, diced optional

1 cup snow peas, cut into 3 pieces each
1 cup celery, diced
1 cup red pepper, diced
3 cups black beans (canned) drained and rinsed
3 cups kidney beans (canned) drained and rinsed
1 cup coconut milk or cream
5 cups tomatos, diced (canned)
1/2 cup green chiles, diced (canned)
salt, pepper to taste
fish sauce, cracked red chiles optional.

Here is how you make Sweet Potato, Veggie and Bean soup:

Put first 6 ingredients in large soup pot or dutch oven and bring to a boil. Turn down heat and simmer 1 hour, stiring occasionally.Let cool 15 minutes, then puree in blender til smooth. If you want, you can stop here and just have the pureed part to enjoy. If you want a chunkier soup more for a meal than a side dish continue on.Put pureed veggies back in soup pot and add remaining ingredients. Bring back to a simmer and taste for seasoning. For more tang add 1/2 cup fish sauce. For a hotter, spicer soup add 2 tbsp cracked red chiles. Makes 20 1.5-cup servings, approximately. You can remove any ingredient if you don't want it in the soup or add any other ingredient if you want to. This is a version of a soup that I make a lot, each time a bit different depending on what I put in it. However, the first 6 ingredients always stay the same. I freeze the soup into 1 or 2 serving size containers. Keeps for months, doesn't last that long however! I am allergic to onions so I don't use them if you do want to add them, just add 3 cups diced onion to the first 6 ingredients. If you want a thicker soup use less of the stock made in the first step once simmered, for a thinner soup use more water in first step. Number of Servings: 20Recipe submitted by SparkPeople user DEABUTTON.

The nutritional information for Sweet Potato, Veggie and Bean soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 256.3

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 615.8 mg
• Total Carbs: 51.2 g
• Dietary Fiber: 10.9 g
• Protein: 8.9 g

The dietary needs meet for Sweet Potato, Veggie and Bean soup is Low Fat