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When the weather starts getting cooler, all I can think about is soup. This one can be ready in less than 20 minutes if you have all of the ingredients on hand. It’s versatile, too: you can use any kind of potato, bean, or green, or you can even substitute butternut squash or white potatoes for the sweet potatoes. If you are not used to salt-free fare, low-sodium miso can be a great way to brighten up the flavor!

From Unprocessed

Ingredients

  • 8 cups water or low-sodium vegetable broth
  • 2 leeks (approximately 6 ounces), thinly sliced
  • 2 to 3 large sweet potatoes (2 pounds), peeled and uniformly cubed
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 pound rainbow chard, leaves and stems, chopped (see notes)
  • Zest and juice of 1 lemon (about ¼ cup juice)
  • 2 tablespoons sun-dried tomato powder (see notes)
  • Chopped Italian parsley, for garnish (optional)

Instructions

  1. Bring the water or broth to a boil in a large soup pot.
  2. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft.
  3. Add the diced sweet potatoes and cook for 8 to 10 minutes more, until tender.
  4. Add the beans and cook for 2 minutes more.
  5. Remove the pot from the heat, and stir in the chard so that it wilts.
  6. Stir in the lemon juice and sun-dried tomato powder. Sprinkle with chopped Italian parsley if desired, and garnish with a fresh lemon twist and a sprinkling of lemon zest.

    Notes:
    With the bright-orange sweet potatoes, white beans, and rainbow-colored chard, this is a very pretty soup. But if you can’t find rainbow chard, feel free to substitute green chard, collards, spinach, or kale.

    Some local stores and websites carry salt-free sun-dried tomato powder. Or you can make your own at home, by grinding store-bought or homemade no-salt, no-oil sun-dried tomatoes in your blender or coffee grinder.

Comments (2)

(5 from 1 votes)
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Callie4 weeks ago
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Yummm! We pureed the sweet potato leek combo before adding beans and kale.

Maria Hartry4 months ago
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can tomato paste be substituted for sun dried tomato powder?

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Chef AJ

Chef AJ has been devoted to a plant-exclusive diet for over 44 years. She is the host of the television series Healthy Living with CHEF AJ airing on Foody TV. A chef, culinary instructor, and professional speaker, she is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight and the best-selling books The Secrets to Ultimate Weight Loss:  A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry and Own Your Health. Chef AJ was the executive pastry chef at Santé Restaurant in Los Angeles where she was famous for her sugar-, oil-, salt- and gluten-free desserts.  These recipes can be found in her upcoming book A Date With Dessert. She is the host of YouTube show Chef AJ Live, which broadcasts live daily. She is proud to say that her IQ is higher than her cholesterol.  In 2018 she was inducted into the Vegetarian Hall of Fame.

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