Soup Fresh From The Garden

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
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;