Sweet Potato Vegetable Soup

Serves 6
Mom schedules don’t exactly leave a lot of room for gym time. But adjusting your eating schedule to six mini meals a day can help with weight loss. Try this sweet potato vegetable soup to keep your metabolism up, your blood sugar even, your desire to feel healthier going, and your “I’m-proud-of-me because-I-kick-butt” quotient sky high!


  • cup onion, chopped

  • ½ 

    cup celery, chopped

  • ½ 

    cup carrot, chopped

  • lb. sweet potatoes, peeled and diced in ½-inch pieces

  • cups chicken stock

  • cup chopped tomato

  • tsp. each: dried oregano, thyme and basil

  • cup frozen peas, green beans or broccoli

  • cup frozen corn

    Salt and pepper


  • 1

    Spray soup pot with nonstick cooking spray; place over high heat.

  • 2 When pan is hot, add onions, celery, carrots and cook for 3 minutes. Stir occasionally.
  • 3

    Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.

  • 4 Boil soup for 5-6 minutes until sweet potatoes are just tender. Stir frequently.
  • 5 Season with salt and pepper to taste and cool before refrigerating. Reheat before serving.
  • 6

    Let leftovers cool and freeze in a gallon size Ziploc® brand bag.