Description
A hearty and nutritious soup featuring sweet potatoes, vegetables, and beans, perfect for a comforting meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add sweet potatoes, diced tomatoes, kidney beans, vegetable broth, oregano, and thyme.
- Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.
- Season with salt and pepper. Serve hot.
Notes
- You can substitute kidney beans with chickpeas or black beans.
- Add a handful of spinach or kale for extra greens.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
