When the weather turns dark and damp, I like to make a pot of this rich, delicious soup so I can be transported down South and pretend that a warm breeze is blowing across my veranda! If you have a blender or a food processor, this is so fast to put together — and you won't believe how good it tastes!
PREP TIME: 3m COOK TIME: 10m TOTAL TIME: 13m
This recipe makes 4 servings
Ingredients
- 1 can(s) potato(es), sweet, use one 16-ounce can of sweet potatoes or yams
- 2 1/2 cup(s) broth, chicken, less sodium, or vegetable stock
- 1 cup(s) milk, reduced-fat (2%)
- 1 pounds mixed vegetables, frozen, use a one-pound bag of frozen broccoli, corn, and red bell peppers
- 15 1/2 ounce(s) beans, black
- 1 teaspoon oregano
- 1/2 cup(s) scallion(s) (green onions), chopped
- dash(es) hot sauce, optional
Preparation
In a blender or food processor, purée sweet potatoes, stock and milk. Place sweet potato purée in a medium saucepan and heat over medium-high heat. When hot, add the remaining ingredients and stir until heated through. Serve immediately.
Nutrition facts: Calories: 227 , Total Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 897 mg, Total Carbohydrate: 54 g, Dietary Fiber: 10 g, Protein: 13 g
