sweet potato soup
Left over sweet potatoes can be used to make a tasty soup that is only 4 WW points per serving. My tomato seasoning is from a local coop in Arizona - use your favorite herbal seasoning mix, like Mrs. Dash.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1/2 cup roasted red pepper, water packed, drained and chopped
- 1 1/2 cups cooked sweet potato
- 1 cup cooked wild rice
- 1/2 teaspoon garlic granules
- 1/2 teaspoon dried thyme
- 1/2 teaspoon tomato seasoning
- 1/2 teaspoon bacon-flavored salt , or any salt
- 3 teaspoons chicken bouillon
- 2-3 cups water
- 2 - chicken andouille sausage, sliced
- 2 handfuls of spinach
- croutons, optional, to serve
How To Make sweet potato soup
-
Step 1Slice sausage, set aside. If it is not fully cooked sausage, cook slices until slightly crispy, set aside.
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Step 2Spray soup pot with Pan spray, add onions and chopped pepper. Cook until slightly translucent.
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Step 3Add chopped roasted red pepper, sweet potato, bouillon powder and water. Stir until well mixed. To make a smoother soup, use an immersion blender and whiz until soup is smoother, leaving some chunks.
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Step 4Add wild rice and sausage slices. Add seasonings. Simmer for about 13-20 minutes. Taste to adjust seasonings.
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Step 5About 5 minutes before serving, add a handful of spinach leaves or baby kale. Stir together until wilted. Can be served with croutons, optional.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Ingredient:
Vegetable
Diet:
Low Fat
Diet:
Low Carb
Culture:
American
Method:
Stove Top
Keyword:
#left-over Thanksgiving
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