
Sweet potato, greens, beans, and stewed tomato soup
I made this soup this weekend. I knew I wanted to use these ingredients, but there weren’t really any recipes that I found that I liked, so I just tried it out to see how it would work. It’s pretty yummy and savory, but there are a few changes I’d make next time.
Ingredients:
2 sweet potatoes, 1″ cubes
large bunch mustard greens, chopped (you can use any sturdy greens, I wanted kale)
2 leeks, sliced in 1/4 slices
1 large can stewed tomatoes
2 15-oz. cans butter beans (can use any, I wanted great northern)
1/2 large red onion, chopped coarsely
finely chopped garlic (to taste – I used about 2 tbs)
oregano (to taste)
seasoned salt (to taste)
fresh-ground pepper (to taste)
water or broth (I used 1 part veggie broth, 1 part water – about 2 total liters)
Directions:
1. start heating veggie broth, scrub sweet potatoes, chop into 1″ cubes
2. add sweet potato cubes to the broth, bring to a boil
3. while the sweet potatoes are heating up and boiling, slice and chop the leeks and red onion and sautee with spices to taste, garlic and olive oil. Allow some of the onions and leeks to get somewhat toasty and blackened to add flavor
4. while the potatoes and onions are cooking, rinse and tear/chop the greens into bite-sized pieces
5. add the greens, onions, and stewed tomatoes (with their juice) into the pot with the potatoes
6. rinse the beans if using canned (to get rid of some of the fart risk
) and add to the pot
7. allow everything to simmer, add any further spices to taste
It made a lot, probably about 12 servings. It’s completely vegan, and contains a lot of great nutrients (potassium and Vit A and C from the sweet potatoes, iron from the greens, vit C and lycopene from the tomatoes, protein from the beans).
Things I’d change next time:
- use kale, because it’s sturdier
- add another leek
- add more tomatoes
- use great northern beans, and add another can
- use all veggie broth, not half broth/half water