Yield: 6 Servings
|1 cup||Finely chopped onion|
|1 \N||Stalk celery, finely|
|1 \N||Carrot, peeled and finely|
|2 \N||Sweet potatoes, peeled and|
|1 \N||16-ounce can no-salt-added|
|\N \N||Stewed tomatoes|
|1 x||Salt and pepper to taste|
|1 x||Chopped parsley (for|
Saute the onion and celery until the celery is softened, about 10 to 15 minutes.
Add the carrot and potatoes and saute for 10 more minutes.
Add the tomatoes and 1 to 2 cups water or broth and bring to a boil.
Lower heat, cover and cook until potatoes are tender, about 30 to 35 minutes.
Puree about 2 cups of the soup. Add sugar and nutmeg and continue cooking 5 minutes longer.
Taste and adjust seasonings. Garnish with parsley, or as desired.
Serve with a crusty bread.
Posted by petemc@... (Pete McClurkin) to the Fatfree Digest [Volume 13 Issue 6] Dec. 6, 1994. Source - Washington Post, originally from "Our Food: The Kosher Kitchen Updated" by Anita Hirsch (modified).
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.