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    You are in: Home / Recipes / Sweet Potato Vegetable Soup Recipe
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    Sweet Potato Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    barefootmommawv's Note:

    Here's an autumn soup you can make on Sunday and enjoy all week.

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    Ingredients:

    Servings:

    Units: US | Metric

    Optional

    Directions:

    1. 1
      Spray your soup pot with nonstick cooking spray and place over high heat.
    2. 2
      When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
    3. 3
      Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
    4. 4
      Boil soup for 5-6 minutes until the sweet potatoes are just tender. Stir frequently.
    5. 5
      Season with salt and pepper to taste and cool before refrigerating. It will stay fresh up to 3 days and taste better each day. Reheat before serving. Or, let cool first before storing and place in your freezer; it can stay frozen for up to two weeks. If frozen, thaw in refrigerator before reheating.
    6. 6
      Note:.
    7. 7
      If you like things a little spicy, a small pinch of cayenne or red pepper flakes is a nice addition to this soup. Add during Step 5.

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    Nutritional Facts for Sweet Potato Vegetable Soup

    Serving Size: 1 (415 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 200.4
     
    Calories from Fat 22
    11%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 4.8 mg
    1%
    Sodium 321.7 mg
    13%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 6.6 g
    26%
    Sugars 10.1 g
    40%
    Protein 9.0 g
    18%

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