Recipe of Ultimate Sweet Potato & White Bean Soup

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Sweet Potato & White Bean Soup

Before you jump to Sweet Potato & White Bean Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be A Chore.

The benefits of healthy eating are today being given more publicity than ever before and there are a number of reasons for this. The overall economy is impacted by the number of men and women who are suffering from conditions such as hypertension, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to follow a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically believe that healthy diets require a great deal of work and will significantly change how they live and eat. Contrary to that information, people can change their eating habits for the better by making a couple of small changes.

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Hence, it should be somewhat obvious that it's not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let's go back to sweet potato & white bean soup recipe. You can have sweet potato & white bean soup using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sweet Potato & White Bean Soup:

  1. You need 2 of sweet potatoes; peeled & small dice.
  2. Use 1 of tomato bouillon cube.
  3. Take 15.5 oz of cannellini beans.
  4. Take 1 lb of fresh green beans; trimmed & cut in fourths.
  5. Get 1 of large yellow onion; medium dice.
  6. Get 6 cloves of garlic; minced.
  7. Prepare 8 C of vegetable stock.
  8. You need 1 t of white pepper.
  9. Provide 1 t of crushed pepper flakes.
  10. Take 1/2 bundle of parsley; minced.
  11. Provide as needed of olive oil.
  12. Use as needed of kosher salt.

Steps to make Sweet Potato & White Bean Soup:

  1. Bring vegetable stock to a simmer in a seperate sauce pot..
  2. Heat a stock pot with olive oil. Add sweet potatoes and onions with a pinch of salt and pepper. Cook over medium heat until potatoes begin to caramelize, about 6 minutes..
  3. Add green beans and tomato bouillon. Stir and break down bouillon cube with a wooden spoon. Cook 2 minutes. Add more olive oil if necessary..
  4. Turn heat to high. Add garlic, pepper flakes, white pepper, and beans. Stir. Cook 1 minute..
  5. Add vegetable stock to stock pot. Stir. Bring to a simmer. Reduce heat to medium. Cook 10-15 minutes or until sweet potatoes and green beans are tender. Adjust seasoning..
  6. Variations; Coconut, kale, spinach, ginger, carrot, celery, lime, lemon, chiles, eggplant, leeks, ramps, jalapeños, paprika, habanero, serrano, ancho chile, dried parsely, cilantro, scallions, coriander seed, curry, cumin, thyme, dill, beets, basil, bell pepper, black beans, asparagus, fennel, lentils, chickpeas, oregano, parsnip, butternut squash, acorn squash, lemon thyme, marjoram, mint, oregano, zucchini, yellow squash, black pepper, pumpkin, sumac, pumpkin, rosemary, sage, rosemary, brown rice, shallots, turmeric, balsamic, red wine vinegar, sherry, rice wine vinegar, roasted garlic, bourbon, rum extract, vegetable bouillon, chicken stock, turkey stock, turkey legs, butter, cauliflower, parmesean, romano, gruyere, parmigiano reggiano, pecorino, wild rice, poblano, red onion, pearl onion, Vidalia onion, mushrooms, bacon, pancetta,.

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