I hope you enjoy this original creation! I served these with corn cakes – they look just like pancakes, but have barely any sugar and are mainly corn meal. They were a big hit with my kids!
This soup is easy to make and has a good serving of veggies in it.
Fiesta Sweet Potato Soup Ingredients:
1/2 onion, diced
2 ribs celery, diced
2 carrots, diced
2 cloves garlic, diced
3 Tbl. e.v.o.o.
1 sweet potato
1 can diced tomatoes
1 can garbanzo beans
1 qt. stock (chicken or vegetable is best)
1 tsp. rosemary (crushed)
1 tsp. salt
Fresh cracked pepper (about 1 tsp.)
Saute the onions, garlic, carrots, celery, and sweet potato until the onions start to become clear.
Add your stock, rosemary, tomatoes, and garbanzo beans, simmering for about 10 minutes or until potatoes and the other vegetables are tender.
Add pepper and salt to taste.
Tortillas (I used blue corn for added color)
Sour cream (sub out for a vegan soup)
Elisabeth is the mother of three boys, wife to author A.M. LaMouria, and is passionate about her faith and her family. She loves to cook, create, and be adventurous. Visit her blog at The Lean Green Mommy Machine.