Lunch Recipes

Sweet Potato Vegetable Soup

Sweet Potato Vegetable Soup



Sweet Potato Vegetable Soup

Serves: 12


1 teaspoon Napa Valley organic olive oil
1 medium onion diced
1 small leek white part only diced
1 16 ounce bag frozen petite sweet corn
2 medium orange fleshed sweet potatoes yams peeled and finely diced
3 celery stalks diced
1 zucchini diced
1 yellow crookneck squash diced
1 carrot peeled and finely diced
1 15 ounce can Progresso cannellini beans rinsed and drained
1 tablespoon fresh thyme leaves
3 bay leaves
6 cups Health Valley vegetable broth
3 to 4 leaves red chard washed


Heat olive oil in a very large stockpot over medium heat. Add onion and leek and cook about 1 minute. Add all the remaining vegetables except for the chard and saut For about 5 minutes. Add the beans, spices, and broth. Cook until vegetables are soft, about 20 minutes.

Discard the bay leaves. Use a hand held immersion blender to puree half the soup or remove half of the soup and carefully puree in a blender or food processor. Add puree back to remaining soup. Simmer until slightly thickened.

Cut the tough stems off the bottom of the chard leaves. Split each leaf along the center stem line. Slice leaves crosswise into 2 inch thick strips. Add to soup and cook about eight minutes, until wilted. Serve immediately.