Sweet Potato Vegetable Soup
Servings
6
Ingredients
1 cup onion, chopped
½ cup celery, chopped
½ cup carrot, chopped
1 lb sweet potatoes, peeled and diced in ½-inch pieces
3 cups chicken stock
1 cup chopped tomato
1 tsp each: dried oregano, thyme and basil
1 cup frozen peas, green beans or broccoli
1 cup frozen corn
Salt and pepper
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Bags
Freezer Bags Large
Need to easily store meat, poultry or bulky soups and broths? Ta-da! Ziploc® Freezer Bags are your indispensable ally. The Double Zipper seal helps lock in freshness with confidence you can see, feel and hear — from edge-to-edge, across the entire bag. Plus, it helps prevent freezer burn, meaning less food waste.
Bags
Freezer Bags Medium
Need to easily store meat, poultry or bulky soups and broths? Ta-da! Ziploc® Freezer Bags are your indispensable ally. The Double Zipper seal helps lock in freshness with confidence you can see, feel and hear — from edge-to-edge, across the entire bag. Plus, it helps prevent freezer burn, meaning less food waste.
Directions
1.
Spray soup pot with nonstick cooking spray; place over high heat.
2.
When pan is hot, add onions, celery, carrots and cook for 3 minutes. Stir occasionally.
3.
Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
4.
Boil soup for 5-6 minutes until sweet potatoes are just tender. Stir frequently.
5.
Season with salt and pepper to taste and cool before refrigerating. Reheat before serving.
6.
Let leftovers cool and freeze in a large size Ziploc® brand bag.
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