Ingredients
Units
Scale
- 2 vine ripe tomatoes - quartered
- 1/2 red onion - sliced thin
- 1 jalapeño - chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 cloves of garlic - chopped
- 19 oz. can of cannellini beans - drained
- 1 inch piece of ginger - chopped fine
- 1/4 cup Italian parsley - chopped
- Juice of 1/2 lemon or lime
- 4 - 5 sweet potatoes - baked
- 4 - 5 cups of chicken broth
- 2 tbs. olive oil
Instructions
- Heat a heavy soup pot with the olive oil.
- Adjust the burner to a heat to a low heat and add the red onion, ginger, parsley, sweet potatoes, tomatoes, garlic and jalapeño; sauté until the garlic is fragrant and the onions soften.
- With a potato masher; carefully mash the ingredients in the pot. Add the chicken broth, lemon juice, beans and the seasonings and simmer on a low heat.
- For a thinner consistency to your soup add more chicken broth. It depends on your preference.
- Simmer the soup on a low heat for 15 – 20 minutes.
- Serve as is; or with rice or your choice of noodles.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
