Servings: 6
Diet: Vegan, Vegetarian & Gluten-Free
Per Serving: 270 Calories | 43g Carbs | 7g Sugar | 8g Fiber | 6g Fat (1g Sat Fat) | 12g Protein | 560mg Sodium
Ingredients
- 2 tablespoons oil
- 1 medium onion, diced
- 2 medium celery stalks, diced
- 2 cloves garlic, minced
- 2 to 3 medium sweet potatoes, peeled and diced
- 1 (15 ounce) can white beans, no salt added, drained and rinsed
- ½ teaspoon dried sage
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cups broth, no salt added
Instructions
- Heat oil in a large pot over medium heat. Add the onions and celery. Cook until the vegetables are tender, about 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
- Add the sweet potatoes, white beans, sage, salt and pepper. Stir to combine and cook for 1 minute.
- Add the broth and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 to 15 minutes.
- Remove the pot from the heat. Use a potato masher or fork to mash half of the mixture and keep the remaining mixture chunky.
Ingredient Swap: Any beans will work! Try kidney, pinto or red beans.
Shopping Tip: Choose low salt/no salt added canned foods. If not available, draining and rinsing can reduce the salt content up to 40%!