This hearty Sweet Potato Vegetable Soup is a wonderful way to get in your vegetables and making you feel good about what you’re putting into your body. Extremely easy to prepare and I offer a stovetop and crockpot version - both effortless even for the novice cook.
Add all Soup and Seasoning ingredients in a large stockpot. Bring to a boil then lower to a simmer. Simmer, uncovered, for 45 - 50 minutes, giving it a stir occasionally.
Remove the bay leaves and discard.
Ladle a few cups of soup into a blender and blend until it just becomes smooth. Add back to the soup creating a thicker base.
Add the kale (or spinach) and parsley and stir. I use frozen because it’s easier, but you can use fresh and chop it up. You will need about 3 cups or 2 good handfuls if using fresh.
Taste and adjust with salt and pepper, if desired.
Serve topped with a few shavings of Parmesan or Romano cheese and some crusty bread, if desired.
Add all the Soup and Seasonings ingredients into a 6-quart crockpot. Stir and cook on high for 4 hours or low for 6 - 8 hours. Blend a few cups of the soup until smooth. Add back to the soup for a thicker base. Continue with recipe by adding kale or spinach, parsley and stir. Taste and adjust for salt and pepper, if needed.