Sunday, October 23, 2011

Yummy Sweet Potato Vegetable Soup!

This yummy soup is a great tummy warmer! (adapted from The Kentucky Fresh Cookbook)
2 Tbs extra virgin olive oil
1 medium onion, chopped (about 1 cup)
4 ribs celery, thinly sliced
2 large sweet potatoes, peeled and cut into small cubes (about 4 cups)
4 cloves garlic, minced
2 tsp sweet or smoked paprika
1 tsp tumeric
1 tsp dried oregano
1/2 tsp ground ginger
1 bay leaf
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper (optional)
6 cups reduced-sodium vegetable broth (McKay's has a non-chicken broth that is delicious)
1 28 oz can diced tomatoes with juice
1 1/2 cups cooked or canned chickpeas, drained (15 oz can)

In a Dutch oven, heat the olive oil over medium heat. Add onion and celery and cook, stirring occassionally, until softened, about 5 minutes. Stire in sweet potato, garlic, paprika, turmeric, oregano,m ginger, bay leaf, sea salt, pepper and cayenne (if desired). Stir and cook for about 1 minute to blend ingredients and start to soften the garlic. Stir in the broth, tomatoes, and chickpeas. Bring to a boil, reduce to a simmer, and copk, partially covered, for about 30 minutes. Seasson to taste with sea salt and pepper.

Servings: 8
Calories: 20
Protein: 9g
Carbohydrate: 32g
Dietary Fiber: 6 g
total Sugars: 6 g
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 263 mg

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