Kidney Bean and Sweet Potato Soup
Ingredients
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2 Tablespoons olive oil
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1/2 yellow onion, diced
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1 large carrot, chopped
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2 stalks celery, chopped
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4 cloves garlic, minced or pressed
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2 Tbsp tomato paste
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1 quart chicken stock
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2 bay leaves
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1/2 teaspoon dried thyme
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1/2 teaspoon dried marjoram
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1 teaspoon salt
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1/2 tsp freshly ground pepper
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1 large sweet potato, peeled and diced
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1 can (15.5 ounces) Green Valley Organic Dark Red Kidney Beans
Featuring...
Dark Red Kidney Beans
Steps
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In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onions are just starting to brown.
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Add the garlic and cook for one more minute.
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Add the tomato paste and stir through. Add the chicken stock, bay leaves, thyme, marjoram, salt, and pepper, and bring to a boil. Reduce the heat to a simmer and add the sweet potatoes and beans.
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Simmer the soup until the sweet potatoes are soft, about 12-15 minutes.
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Taste and adjust salt if necessary.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
