Easy Colorful Vegetable Soup
February 16, 2010 in Recipes, Soups & Stews
Ingredients
- 1 onion, chopped
- 1 teaspoon minced garlic
- 4 cups canned low sodium vegetable broth or chicken broth
- 3 cups diced, peeled fresh sweet potatoes (yams)
- 1 16-ounce bag frozen mixed vegetables
- 2 14 3/4-ounce cans cream style corn
- 1 10-ounce can chopped tomatoes with juice
- 1 6-ounce can tomato paste
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Preparation
- In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender, about 5 minutes. Add broth, sweet potatoes, frozen vegetables, cream style corn, tomatoes, tomato paste, Worcestershire sauce, and season to taste.
- Bring to boil, reduce heat, and cook until sweet potatoes are tender, 15 minutes.
Serves
Makes 12 servings
