Sweet Potato Vegetable Stoup

This is a hearty and healthy vegetable soup. Rachael Ray coined a great word–a stoup–which is thicker than a soup but thinner than a stew. It’s a stoup. I roasted some sweet potatoes in the oven, and at the same time, started cooking the soup on the stove. The soup was a thick mix of sweet potatoes, onion, mushrooms, kale, and white beans with broth. It was a veggie-ful soup good when you are craving something clean and healthy.

I jazzed it up with guacamole and tortilla chips on top to make it kind of tortilla soup-like.

Sweet Potato Vegetable Stoup

Ingredients:

• 2 medium sweet potatoes, cubed
• 1 pack mushrooms, sliced
• 1.5 medium onions, diced (too much)
• 3 gloves garlic, minced
• 4 cups vegetable broth
• 1 bunch kale, washed and trimmed
• 1 tsp cumin
• 1/2 tsp coriander
• 1 can cannelini beans, rinsed and drained
• spoonful guacamole
• salt and pepper (to taste)

To Prepare:

1. Preheat oven to 400 degrees.  Cube the sweet potatoes into evenly sized pieces.  Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
2. Roast for 45 minutes, or until browned and tender, stirring once halfway through cooking. Add mushrooms to sheet pan with about 15 minutes remaining.
3. Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
4. Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
5. Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
6. Check kale for tenderness after 10 minutes.  Once ready, add rinsed beans and stir well to heat through.
7. Adjust final seasoning with salt and pepper.  Serve with guacamole and tortilla chips for extra crunch.

Have a nice weekend!

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