SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sweet Potato Soup and Kale Chips

Makes: 6 servings Yield: 1-1/3 cups soup and a few kale chips per serving
Prep 25 mins Slow Cook 6 hrs to 8 hrs  (low) or 3 to 4 hours (high)
Sweet Potato Soup and Kale Chips
Ingredients
  • 1 1/2  pounds  sweet potatoes, peeled and cut into 2-inch chunks
  • 1 15  ounce can  garbanzo beans (chickpeas), rinsed and drained
  • 2  carrots, cut into 2-inch pieces
  • 1  leek, thinly sliced
  • 4  cloves  garlic, minced
  • 1 - 2  canned chipotle chile peppers in adobo sauce
  • 1  tablespoon  grated fresh ginger
  • 4  cups  low-sodium vegetable broth
  • 1  recipe  Kale Chips
  •  Light sour cream
Directions

1. In a 3 1/2- or 4-quart slow cooker combine sweet potatoes, garbanzo beans, carrots, leek, garlic, chile peppers, and ginger. Stir in broth. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Cool mixture slightly.

2. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return all of the blended mixture to the slow cooker. Serve with Kale Chips and sour cream.

Kale Chips
Cook 5 mins to 8 mins
Ingredients
  • 2  cups  torn stemless kale leaves
  • 1  tablespoon  olive oil
  • 1/4  teaspoon  salt
Directions

1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Place kale leaves on the prepared baking sheet. Brush with olive oil. Sprinkle with salt. Bake for 20 to 25 minutes or until crisp.

Nutrition Facts (Sweet Potato Soup and Kale Chips)
  • Servings Per Recipe 6,
  • cal. (kcal) 258,
  • Fat, total (g) 4,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 49,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 9,
  • sugar (g) 12,
  • pro. (g) 7,
  • vit. A (IU) 22546,
  • vit. C (mg) 35,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 523,
  • Potassium (mg) 788,
  • calcium (mg) 131,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe