|
Soup Fresh From The Garden
Courtesy of North Carolina Sweet Potato Commission
Serve With:
Servings: 6
Crusty French bread from the bakery Prep Time: 10 Min. Cook Time: 20 Min. What you need:
(click + to add ingredients to your shopping list)
+ 2 c. NC sweet potatoes, cubed
+ 3/4 c. sliced yellow squash + 3/4 c. zucchini slices, quartered + 1/2 c. green beans, cut-up + 1/2 c. whole kernel corn + 1 medium onion, chopped + 1 small clove garlic, minced + 1/2 tsp. chili seasoning + 3 cans (14 1/2 oz. each) vegetable broth + 1 can (14 1/2 oz.) chopped tomatoes + 1/4 c. green onions, sliced + 2 Tbsp. parsley, chopped + 1/2 c. jack cheese, shredded What to do:
1. In 4-quart saucepan, combine first 10 ingredients. Bring to boil; reduce heat and simmer 15 min. or until vegetables are tender.
2. Add green onions and parsley; cook 5 min. longer. To serve, garnish each serving with cheese. An Original Recipe Prepared Specifically for The North Carolina SweetPotato Commission Recipe by Marianne Langan Nutritional information:
Calories: 183; Total Fat: 4g; Cholesterol: 2mg; Total Carbs: 24g; Protein: 14g; Potassium: 447mg;
|
