8 cups Vegetable Broth
1 lb sweet potatoes, peeled & diced (about 3 cups)
1 (15-oz) can black beans, rinsed & drained
2 cups cooked brown rice
1/2 cup sliced celery
1/2 cup chopped onions
2 TB chopped fresh parsley or 2 tsp dried parsley
1 bay leaf
1 tsp thyme
1 tsp salt
1/8 tsp pepper
Instructions
Place all ingredients in a large stock pot. Heat to boiling. Reduce heat, and simmer 20 minutes. Discard bay leaf. Place half of soup in a food processor or blender, and process until smooth. Return to stock pot, and cook 10 more minutes. Makes about 8 (1 1/4 cup) servings.
2 comments:
HMMMM. Maybe I'll add a couple of cooked Sweet Potatoes to my vegetable soup.
I know how you love those sweet potatoes!
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