Sweet Potato and White Bean Soup


I am still at it with my slow cooker. Seriously, I use it so often I worry about it giving out but so far it is still going strong. Since this recipe calls for two canned items, make sure to watch the sodium content. I have discovered that organic canned goods have less sodium than big brands.


1 medium sweet potato, pealed and cubed
2 stalks of celery, chopped
1 can diced tomatoes
1 can white beans
5 cups of water
2 teaspoons Better than Bouillon vegetable paste
2 cups chopped swiss chard
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 springs of parsley or 1 tablespoon dried
1 teaspoon garlic powder
Salt and pepper to taste


Cut up vegetables and combine sweet potato, garlic, celery, diced tomatoes, beans, water and bouillon paste in the slow cooker. Stir to combine. Cook on low for 6 to 8 hours. About 20 minutes before serving, add the swiss chard, thyme and parsley. Cook until the swiss chard is tender. Add salt and better to taste and enjoy.


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