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Soup Fresh From The Garden
Courtesy of North Carolina Sweet Potato Commission
Serve With:
Crusty French bread from the bakery
Servings: 6
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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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
What to do:
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
Nutritional information:
Calories: 183;   Total Fat: 4g;   Cholesterol: 2mg;   Total Carbs: 24g;   Protein: 14g;   Potassium: 447mg;  
By Order of Governor Wolf and the PA Dept of Health, face masks are now required to be worn in all grocery stores in PA until further notice (with the exception of individuals who cannot wear a mask due to a medical condition and children under the age of 2 years). Thank you for your understanding in this matter.
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