Sweet Potato and Chick Pea Soup

Yield: 8 servings

5 ½ cups Mann’s Sweet Potato Cubes
32 oz. chicken (fat-free, sodium reduced) or vegetable broth
16 oz. can of tomatoes, petite-diced, undrained
15 oz. can chick peas, rinsed and drained
1 tsp. cumin, ground
½ tsp. red pepper, ground
¼ tsp. salt
1/3 cup basil leaves, chopped, fresh
2 Tbsp. lime juice, fresh
1 lime, cut into wedges (optional)

Bring broth to a boil over high heat in a large saucepan or Dutch oven. Reduce heat

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