Soup Fresh From The Garden
Courtesy of North Carolina Sweet Potato Commission 6 Servings • 10 Min. Prep Time • 20 Min. Cook Time • Crusty French bread from the bakery| Ingredients |
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| 2 c. NC sweet potatoes, cubed |
| 3/4 c. sliced yellow squash |
| 3/4 c. zucchini slices, quartered |
| 1/2 c. green beans, cut-up |
| 1/2 c. whole kernel corn |
| 1 medium onion, chopped |
| 1 small clove garlic, minced |
| 1/2 tsp. chili seasoning |
| 3 cans (14 1/2 oz. each) vegetable broth |
| 1 can (14 1/2 oz.) chopped tomatoes |
| 1/4 c. green onions, sliced |
| 2 Tbsp. parsley, chopped |
| 1/2 c. jack cheese, shredded |
Directions:
1. In 4-quart saucepan, combine first 10 ingredients. Bring to boil; reduce heat and simmer 15 min. or until vegetables are tender.
2. Add green onions and parsley; cook 5 min. longer.
To serve, garnish each serving with cheese.
An Original Recipe Prepared Specifically for
The North Carolina SweetPotato Commission
Recipe by Marianne Langan
Nutrition:
Calories: 183; Total Fat: 4g; Cholesterol: 2mg; Total Carbs: 24g; Protein: 14g; Potassium: 447mg;