Vegetable Soup with Sweet Potatoes

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

I made this healthy vegetable soup on yesterday with items I had on hand. Some of them fresh & others canned. So as to keep the sodium some what lower, I drained all of the canned veggies, & just used plain water. I chose not to add any salt either, although you may want too, but for our taste it was just fine. Using sweet potatoes added a bit of sweetness to the soup as well as additional fiber. It was not my intention to create a huge pot, but with all of the ingredients it really made a lot, you may want to cut back on some of the amounts. At any rate it tasted great & was filling.

serves Makes about 15 to 20 servings depending on portion size
prep time 25 Min
cook time 1 Hr 10 Min
method Stove Top


  •   4 stalk(s)
    celery chopped (1 1/2 cups)
  •   2 small
    cans low sodium v-8 tomato juice (11 oz)
  •   6 medium
    yukon gold potatoes, cubed
  •   3 large
    onions chopped(3 cups)
  •   5 large
    carrots cubed (3 cups)
  •   3 large
    sweet potatoes (5 cups)
  •   1 can(s)
    black beans 15 1/2 oz.drained & rinsed
  •   1 can(s)
    tomato paste (6 ounces)
  •   2 can(s)
    diced tomatoes 14 1/2 oz size drained
  •   1 can(s)
    green beans 14 1/2 oz. drained
  •   2 can(s)
    whole kernal corn drained 14 1/2 oz.
  •   2 tsp
    coarse ground black pepper
  •   1 Tbsp
    italian seasoning
  •   1 Tbsp
    dried thyme
  •   6 clove
    minced garlic minced (optional)

How To Make

  • 1
    When I created this soup I was trying to create a soup that would taste good, as well as be satisfying to the taste buds, and I succeeded in doing both. A serving of this soup is ONLY 176 CALORIES, has 1 gram of fat, 5 grams of protein, 10 grams of sugar and fiber per serving, and only 256 Mg of sodium, and 37 grams of Carbs, but most of them are good for the body. It really does taste good and is very filling . Give it a try. I used MY FITNESS PAL TO CALCULATE THE CALORIES PER SERVING.
  • 2
    Prep & chop all of the fresh veggies. The celery, onions, carrots, & Yukon Gold potatoes, should yield about 8 cups.
  • 3
    Peel and cut up sweet potatoes, I had about 5 cups.
  • 4
    Add all of the fresh veggies to a large pot, and cover with water. Place on stove top, and bring to a boil over medium high heat, and cook for about15 to 20 minutes, or till veggies are tender. Then remove veggies from pot with a slotted spoon but RESERVE ALL OF THE LIQUID.
  • 5
    Drain all of the canned veggies & rinse under cold running water, EXCEPT THE DICED TOMATOES, then add them to the pot of reserved liquid, along with the diced tomatoes cook about 10-15 minutes or so to allow all of the flavors to blend together. Add minced garlic & the spices of your choice, & stir to blend.
  • 6
    Now add all of the other veggies back into the pot. Stirring gently, taste and season if desired with additional spices. Serve with your favorite crusty bread of corn muffin if desired.