Cardio workout at home - Billy Blanks - Cardio Bootcamp DVD- 30 minutes. Whew!
Last week my husband purchased a few very large sweet potatoes, but I didn't want to make the typical sweet potatoes and marshmallows. Meghan over at Pinkdumbbells.com posted a link to this recipe for sweet potato minestrone. Today was the day I put a couple of those large sweet potatoes to good use. I like this recipe because you don't need to be exact with the measurements. It says to use large sweet potatoes, but I've seen sweet potatoes as big as footballs... I guess it's all relative to what you have on hand. The flavors are a little different than we're used to for regular minestrone, but it really is yummy, it's vegetarian, and makes for a wonderful cold weather soup to warm the soul.
Here's a photo of my little bowl of soup right before digging in:
I still have to work on my food photography technique, like cleaning up around the rim of the bowl and pairing it up with some crusty, whole grain bread. I was hungry and I didn't want to spend the time prepping soup for a picture. After all, it is soup, not one of my kids! It is one colorful and tasty bowl of soup, so maybe it didn't need further embellishments.
Sweet Potato Minestrone From Allrecipes.com
* 1 tablespoon vegetable oil
* 1 large onion, chopped
* 2 large stalks celery, chopped
* 2 1/2 teaspoons Italian seasoning
* salt and pepper to taste
* 1 (28 ounce) can Italian-style diced tomatoes
* 5 cups vegetable broth
* 2 large sweet potatoes, peeled and diced
* 2 large carrots, sliced thin
* 6 ounces green beans, cut into 1 inch pieces
* 5 cloves garlic, minced
Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.