Sweet Potato and Vegetable Stew with Fresh Greens

This soup is my favorite vegetable soup.  I had it for the first time at my sister-in-law’s in Providence, RI. I loved it so much that I asked for the recipe and have made it ever since.  I am a soup lover and make tons of soups but I always go back to this one when I have a soup craving.  It solves the problem.  I think just the combination of sweet potato, corn and spinach it just makes it so good.  This soup works all year around summer and winter, it just refreshing.

I always use chicken stock in this soup but it is up to you if you have chicken stock around or any stock.  I will soon write my amazing chicken stock recipe to share with you guys.  I am in a middle of a move so I just haven?t had the time yet to write it down.

Not only is this soup delicious, but it is a vegetarian dish for those vegetarians out there, and on top of that it is has some amazing nutrients it in.

Enjoy!

Ingredients

¼ cup oil

3 onions, finely dices

4 garlic cloves, minced

2 celery ribs, thinly sliced

8 cups vegetable stock or water

1 ½ cups finely chopped canned tomato with their juice

2 or 3 medium-large sweet potatoes, peeled and cut into 1-inch dice

3 or 1 carrot, thinly sliced

¼ tsp nutmeg

2 tsp minced cilantro

1 ½ tsp salt

Dash of cayenne

Generous seasoning of freshly ground pepper

5 cups (5 ounces) lightly packed fresh spinach, kale or swiss chard, torn into small pieces

Package of fresh corn

Heat the olive oil in a large stockpot over medium heat.  Add the onions, garlic and celery and sauté, stirring often for 10 minutes.  Stir in all of the remaining ingredients except the greens.

Bring the soup to a boil then reduce the heat to a simmer.  Cook stirring occasionally for 45 minutes or until the sweet potatoes are tender.  Remove 2 cups of the soup and puree it, then return it to the pot.  Stir in the spinach, kale, or swiss chard and cook the soup about 5 more minutes, or until the greens are tender.