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1 lb. sweet potatoes (1 large or 3 small), peeled and cubed 1 c. chopped celery (about 4 stalks) 1 small onion, chopped fine or grated 3 c. fat-free vegetable broth or chicken broth 1 (14.75 oz.) can creamed corn cooking spray Optional Ingredients: 1/2 c. chopped carrots (about 2 medium carrots) 1/2 tsp. dried basil 1 bay leaf (use 2, if you really love the flavor!) 1/4 tsp. salt In a Dutch oven or soup kettle, saute celery and onion in cooking spray until tender. Add all remaining ingredients except creamed corn. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are tender. Discard bay leaf! Mash with potato masher until you are happy with the consistency. Or, for a less-chunky soup, process soup in a blender or food processor in batches until smooth. Return all to kettle and creamed corn and heat through. Usually, I chop up 1 cup of the sweet potato into bite-sized pieces. I boil them separately and then add them to the soup after I puree it in the blender. Yield: 6 (1-cup) servings (2 points per serving). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |