Sweet Potato & White Bean Soup
Sweet Potato & White Bean Soup

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Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sweet potato & white bean soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Sweet potatoes are available year-round, but their flavor peaks in the fall and winter. Alton recommends choosing specimens that are heavy for their size and free of any soft spots or sprouts. Sweet potatoes during the holidays are a must in our household.

Sweet Potato & White Bean Soup is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Sweet Potato & White Bean Soup is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have sweet potato & white bean soup using 12 ingredients and 6 steps. Here is how you cook it.

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

Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is not closely related to the common potato (Solanum tuberosum).. The sweet potato (Ipomoea batatas) is an underground tuber.

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,

It's rich in an antioxidant called beta carotene, which is very effective at raising blood levels of vitamin A, particularly in. Sweet potato fries are also tasty, but don't eat them often. Sweet potatoes are a great source of fiber, vitamins, and minerals. Baked sweet potatoes are the perfect, healthy side dish in the fall months. I like to simply eat it with some butter on top, a little goes a long way or try it with coconut oil to keep it dairy free.

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