Soup Fresh From The Garden
Serve this deliciously wholesome and hearty vegetable soup with warm, crusty French bread fresh from the bakery. Recipe by Marianne Langan.
2 cups NC sweet potatoes, cubed
3/4 cup sliced yellow squash
3/4 cup zucchini slices, quartered
1/2 cup green beans, cut-up
1/2 cup whole kernel corn
1 medium onion, chopped
1 small clove garlic, minced
1/2 teaspoon chili seasoning
3 (14.5-ounce) cans vegetable broth
1 (14.5-ounce) can diced tomatoes
1/4 cup green onions, sliced
2 tablespoons parsley, chopped
1/2 cup shredded Monterey Jack cheese for garnish
- In 4-quart saucepan, combine first 10 ingredients. Bring to boil; reduce heat and simmer 15 minutes or until vegetables are tender.
- Add green onions and parsley; cook 5 minutes longer.
- To serve, garnish each serving with cheese.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 183; Total Fat: 4g; Cholesterol: 2mg; Total Carbs: 24g; Protein: 14g; Potassium: 447mg.
An original recipe prepared specifically for the North Carolina Sweet Potato Commission.
Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.