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 to medium-high; add sweet potatoes and cook 10 minutes or until almost tender. Add tomatoes, chick peas, cumin, red pepper and salt. Simmer for 10 to 15 minutes or until sweet potatoes are tender. Remove from heat. Stir in basil and lime juice. Serve with lime wedges, if desired.