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Santa Fe Sweet Potato Soup Recipe

Looking for an easy Santa Fe Sweet Potato Soup recipe? Learn how to make Santa Fe Sweet Potato Soup using healthy ingredients.


Submitted by smartagg

Makes 8 servings



Santa FE Sweet potato soup got from recipezaar.com http://www.recipezaar.com/82637

Recipe Ingredients for Santa Fe Sweet Potato Soup

2 red bell peppers
2 cups water
1 tablespoon oil
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp jalapeno
1 teaspoon salt
1 teaspoon dried oregano leaves
4 cups sweet potatoes
6 cups vegetable broth
2 cups corn kernels
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro

Recipe Directions for Santa Fe Sweet Potato Soup

  1. Preheat oven to 400F.

  2. Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.

  3. While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened.

  4. Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.

  5. Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily).

  6. Cut out the stem and remove seeds; slice peppers thinly and set aside.

  7. Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside.

  8. Cook the onion in the oil in a skillet until tender.

  9. Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.

  10. Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.

  11. Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.

  12. Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.

  13. Return pureed vegetables to soup, and add corn, lime zest, and lime juice.

  14. Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.

  15. To serve, garnish with cilantro and roasted red pepper.

Categories

Soup

Nutrition Facts
Serving Size 419.1g
Amount Per Serving
Calories
189
Calories from Fat
31
% Daily Value*
Total Fat
3.4g
5%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
879mg
37%
Potassium
990mg
28%
Total Carbohydrates
34.5g
12%
Dietary Fiber
5.2g
21%
Sugars
4.1g
Protein
6.7g
Vitamin A 23% Vitamin C 126%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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