184 calories | 19g carbs | 8g fat (1.2g sat fat) | 6g protein | 438mg sodium | 6g fiber per serving
Serves 6 for $8.35
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium celery stalks, diced
- 2 cloves garlic, minced
- 2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and dice
- 1 (15 ounce) can white beans, rinsed and drained
- ½ teaspoon ground cumin
- ½ teaspoon dried sage
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 cups low sodium chicken stock
- Heat the oil in a large soup pot over medium heat.
- Add the onion and celery and cook until the vegetables are tender, 6 to 8 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the sweet potatoes, white beans, sage, salt, and pepper; stir to combine; and cook for 1 minute.
- Add the stock and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, 10 to 15 minutes.
- Using a potato masher, mash about half of the mixture and keep the remaining mixture chunky.
Keeping chicken stock, onion, celery, carrots or sweet potatoes, and spices in the cupboards during the colder months make homemade soup easy to prepare.