When I was a kid the only way I would eat my sweet potatoes was with lots of brown sugar and marshmallows! Did your mom make them like this for Thanksgiving too? They were so yummy!
It is good that we ate sweet potatoes when we were kids because they have a lot of vitamins! But. . . all that sugar!
I often think back to the way I ate before I cut out all refined sugar. I ate terrible! But the good thing is, it is never to late to change that and start to eat healthy!
Soups are generally healthy and easy to make. And fall is a great time for soup!
I look for recipes that don’t have a lot of ingredients or that have ingredients that I always have on hand. This recipe falls under the category of having the ingredients on hand.
I make this soup on the stove top, but you can also throw the ingredients in your slow cooker. If you cook it in your slow cooker you will cook on low 6-8 hours or on high 3-4 hours.
I like to buy my ground beef in bulk and cook the whole package with a couple of onions; then freeze it. It makes it so nice when it is time to make dinner and your meat is already cooked. If you do the same you can stick the ground beef in the soup while it is frozen.
For the beef broth make sure to check the ingredients and make sure it does not contain sugar or preservatives.
Cut your sweet potatoes into bit size pieces. You don’t want them to big or they will take longer to cook.
Sweet Potato Soup
1 1/2 lbs. ground beef
1 onion, diced
2 cloves garlic, minced
2 14 oz cans tomato sauce
1 14 oz can diced tomatoes
2 14.5 oz cans beef broth
2 large sweet potatoes, peeled and diced
2-3 Tlbsp chili powder
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp oregano
- In skillet brown ground beef along with onion and garlic.
- Once meat is done put all ingredients in large pan. Cook over medium heat.
- Once it starts to bubble reduce heat to medium-low.
- Cook about 30 minutes or until potatoes are tender.