Sweet Potato Vegetable Soup

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8

Serving Size: 8 ounces

Ingredients

2 cups Onions, medium dice
2 cups Celery, medium dice
3 cups Carrots, sliced
3 cups Green cabbage, rough chunks
1 tablespoon Garlic, fresh, minced
1 cup Corn, frozen
1 cups Mixed vegetables, frozen
3 cups Sweet potatoes, small cubes
3 quarts Vegetable broth
2 cups Tomato sauce
1 tablespoon Salt
1 tablespoon Pepper

Preparation

1. Sweat onions, celery, carrots and cabbage.
2. Add corn, mixed vegetables, garlic and sweet potatoes.
3. Add water and continue to cook till sweet potatoes are tender (not mushy).
4. Stir in tomato sauce, bring to a boil and allow to bubble for 2 minutes.
5. Add salt and pepper. Serve.

Nutrition information

Calories: 119 Total Fat: 1g Saturated Fat: 0 Carbohydrate: 25g Protein: 4g Sodium: 281mg Vitamin A: 618μg Vitamin C: 31mg Calcium: 71mg Iron: 1mg Folic Acid: 51μg