Creamy Sweet Potato Soup with Corn and Beans (vegan) (oil-free)

2 cooked sweet potatoes (steamed or baked), about 12 oz each

1 15oz can low sodium white beans

1 cup fresh or frozen or canned sweet yellow corn

4 cups water (separated

2 tbs vinegar

Salt and pepper to taste

In the blender place 1 peeled, cooked sweet potato, half the can of beans and 3 cups of water

Blend until very smooth

Pour into a large saucepan

Add the last cup of water to the blender carafe and blend

Pour that in the sauce pan, too.

Cube the remaining sweet potato and add that to the sauce pan

Add the rest of the beans, the corn and vinegar

Heat thoroughly and season to taste

Page footer