Missing the sweet potatoes you enjoyed during the holidays? They are still plentiful this time of year and are a great alternative to meat in this easy winter soup.
184 calories | 19g carbs | 8g fat (1.2g saturated fat) | 6g protein 438mg sodium | 6g fiber | Serves 6
2 tablespoons oil
1 medium onion, diced
2 medium celery stalks, diced
2 cloves garlic, minced
2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and dice
1 (15 ounce) can white beans, rinsed and drained
½ teaspoon ground cumin
½ teaspoon dried sage
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 cups chicken stock or broth (preferably low sodium)
Heat the oil in a large soup pot over medium heat.
Add the onion and celery and cook until the vegetables are tender, 6 to 8 minutes.
Stir in the garlic and cook for 1 minute more.
Add the sweet potatoes, white beans, sage, salt, and pepper; stir to combine; and cook for 1 minute.
Add the stock and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, 10 to 15 minutes.
Using a potato masher, mash about half of the mixture and keep the remaining mixture chunky.
Source: Jackie Schulz