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Soup Fresh From The Garden
Courtesy of North Carolina Sweet Potato Commission
Serve With:
Crusty French bread from the bakery
Servings: 6
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;