Recipe by STORMYWOMAN
"This soup is full of healthy antioxidants. A very hearty soup for a cold winter night! I serve it with hot garlic bread. If you are lucky enough to have leftovers, it's great the next day!"
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2 large stalks
2 1/2 teaspoons
salt and pepper to taste
1 (28 ounce) can
Italian-style diced tomatoes
sweet potatoes, peeled and diced
carrots, sliced thin
green beans, cut into 1 inch pieces
A good start. I'd recommend adding cannelini beans and pasta for the full experience. I also substituted some apple cider for some of the liquid - a nice touch in the fall.
This soup is okay. It did taste better after I added tobasco to my soup. I guess it's just not my kind of soup, although my husband liked the soup because this soup is "healthy". On the night this soup was made, the tomato flavor overpowered the sweet potato., but on the second night, the sweet potato flavor came through. It took longer than the 30 minutes to make the vegetables tender (unless you like semi-crunchy vegetables). I ended up simmering it for one hour.
Wow! I made this because we are doing an Iron Chef type competition at work and the ingredient was sweet potato. I thought this was interesting. I was not expecting it to be so good! I think I just might win!
I did use chicken broth instead of vegetable, and I also added some cider as another reviewer suggested and cannelloni beans. I was planning on adding pasta, but, I don''t think it needs it!
This will wind up in my recipe collection as something I will make regularly.
As a dessert I made the sweet potato pound cake from this site, I fear that gem won't make it out of the house.. At least I got to try this one out without anyone noticing something missing.
I got second place in my contest at work to sweet potato fries with dipping sauces, I wanted a recount!
People that like sweet potato, and people that don't like soup alike asked for the recipe!
Thsi was really wonderful! When I placed in front of my kids they thought they were going to hate it--but they loved it! My husband said, "Honey, you can make this anytime you want!"
I was feeling under the weather, and since I'm a vegetarian, I couldn't go for the stand by classic chicken noodle soup. I found this recipe and decided to give it a try since I'm a big fan of sweet potatoes. Boy, was it delicious! I did make a few changes to make it even more yummy and easy to make.
I only needed one large sweet potato. I used the food processor to slice up the potato thinly, so the cook time would be reduced and the flavor could infuse the broth more easily. I highly recommend using a food processor to do the dirty work for you when you have a lot of vegetables to prepare. I shredded two carrots, sliced 5 stalks of celery, and chopped half of a red onion in a very short period of time.
I added about a cup and a half of cider to the 4 cans of vegetable broth as one user suggest and I would highly recommend this step. I decided to only add one can of italian tomatoes since the cider added a lot of acidity, as did the apple cider vinegar I added (about 2 tablespoons). Then, to add even more flavor, I added about a 1/3 cup of red cooking wine and 4 tablespoons cooking sherry.
For spices, I used about 3 tablespoons cumin, 3 teaspoons thyme, 1 tablespoon garlic powder, and then I salt and peppered to taste. I will make this recipe again and again. Its healthy, heart, and it made me feel a whole lot better. This will be my vegetarian substitute for chicken noodle soup most definitely.
I liked this because it tasted great, easy to make, and very versatile. I used peas instead of green beans b/c i didn't have any. I added whole petite baby carrots instead of cutting up a big one. Even my BF liked it, and he hates veggies!
This was a good soup, although I had a couple of unexpected variations that I used. My local store was out of vegetable broth so I bought the Lipton Vegetable Soup Mix (comes in the box like the Lipton Onion Soup Mix). I used 2 packages of the veggie soup mix and added 6 cups of water. And, I was in a hurry and picked up the Italian Style STEWED Tomatoes by mistake instead of the diced. The sweet potatoes took me forever to peel and cut - they are sooo hard and it doesn't help I'm a pokey chopper. Maybe next time I'll put them in the micro for a few minutes first to make my life easier. In the end the soup turned out plentiful and tasty with enough to share with my neighbors and freeze.
Really good, tasty, hearty. I added a can of rinsed kidney beans and served with cooked tiny pasta shells.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Minestrone
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 24
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