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
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.
- 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.