Sweet Potato and Vegetable Soup

Sweet Potato and Vegetable Soup, from Jeanne Lemlin’s Vegetarian Classics.

1/4 cup olive oil

2 onions, finely diced

4 garlic cloves, minced

1 (28 oz) can diced tomatoes

6 cups vegetable stock, storebought or homemade *(see below)

2 large sweet potatoes, peeled and cut into ½-inch dice

1 (15 oz) can small white beans, rinsed well and drained

2 cups diced green beans

1 tsp salt

Freshly ground pepper

A few dashes cayenne pepper

1 tablespoon minced fresh basil, or ½ teaspoon dried

4 cups frozen corn

1.     Heat the oil in a large stockpot over medium heat. Add the onions and garlic, and sauté until tender and golden, about 10 minutes.

2.     Mix in the tomatoes and stock, and bring to a boil. Stir in all the remaining ingredients except the corn. Return the soup to a boil, lower to a lively simmer, and cook until the sweet potatoes are tender, about 30 minutes. Stir in the corn and heat through, about 2 minutes.

Homemade Stock – Makes 7 cups

1 tablespoon olive oil

6 garlic cloves, chopped

2 onions, roughly chopped

1 bunch scallions, roughly chopped

3 celery ribs, roughly chopped

6 mushrooms, chopped

½ bunch parsley with stems, roughly chopped

2 bay leaves

2 tablespoons tamari soy sauce

10 cups water

Dash nutmeg

Freshly ground pepper to taste

 

1.     Heat the oil in a large stockpot over medium heat. Add the garlic, onions, and scallions, and sauté 10 minutes, stirring often.

2.     Mix in all the remaining ingredients and bring the stock to a boil. Lower the heat to a gentle simmer and cook 1 hour, stirring occasionally. Strain the stock through a large strainer or a colander set over a large bowl. With the back of a large spoon, press out as much liquid as possible from the vegetables. Discard the vegetables. Let the stock cool to room temperature. Refrigerate the stock up to 1 week or freeze up to 3 months.

My Notes:

• Making the homemade stock seemed like the logical (and tasty) thing to do, and since I had 2 weeks off of work, I had no excuse not to.
• I simmererd the soup for more like 3-4 hours.  It was good the day of, but even better the following days.
  
• I used 1 12-oz bag of frozen corn rather than 4 cups - seemed like plenty.
• I think the quality of canned tomatoes is important in soups like this, and i am a fan of the Muir Glen Organic brand.