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Easy Colorful Vegetable Soup

1 onion, chopped
1 tsp. minced garlic
4 cups canned low sodium vegetable broth or chicken broth
3 cups diced, peeled fresh sweet potatoes (yams)
1 bag (16 oz.) frozen mixed vegetables
2 cans (14-3/4 oz. each) cream-style corn
1 can (10 oz.) chopped tomatoes with juice
1 can (6 oz.) tomato paste
1 Tbsp. Worcestershire sauce
Salt and pepper to taste

In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender, about 5 minutes. Add broth, sweet potatoes, frozen vegetables, cream-style corn, tomatoes, tomato paste, and Worcestershire sauce and season to taste. Bring to boil, reduce heat, and cook until sweet potatoes are tender, 15 minutes. If using canned sweet potatoes, drain, cut into chunks and add last 5 minutes of cooking. If you have leftover chicken, meat, or seafood, toss in for a heartier version. Makes 12 servings

 


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