Prep 10 mins
Cook 20 mins
Here's an autumn soup you can make on Sunday and enjoy all week.
- 1 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, chopped
- 1 lb sweet potato, peeled and diced in 1/2-inch pieces
- 4 cups chicken stock
- 1 cup chopped tomato
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 cup frozen broccoli
- 1 cup frozen corn
- salt and pepper
- 1 pinch cayenne pepper (optional) or 1 pinch red pepper flakes (optional)
- 1⁄3 cup parmesan cheese (optional)
- Spray your soup pot with nonstick cooking spray and place over high heat.
- When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
- Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
- Boil soup for 5-6 minutes until the sweet potatoes are just tender. Stir frequently.
- 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.
- 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.