Serve With: A tossed green salad and warmed Italian bread
Prep Time: 20 Min.
Cook Time: 32 Min.
What you need:
* 3 c. fresh yams (sweet potatoes), peeled and diced or 1 (29 oz.) can yams, drained * 1 (10 oz.) bag fresh spinach leaves, stemmed and coarsely chopped * 1 c. chopped onion * 1/2 c. chopped celery * 1 red bell pepper, seeded and chopped * 1 c. all-purpose flour * 3 (16 oz.) cans fat-free chicken broth * 2 c. skim milk * 2 Tbsp. minced garlic * 1/2 c. sliced green onion stems (scallions) * salt and pepper to taste
What to do:
1. In a large heavy pot coated with nonstick cooking spray over medium-high heat, cook the onion, celery, red bell pepper and garlic until the vegetables are tender, about 5 to 7 min. 2. Stir in the flour and gradually add the chicken broth, whisking until the soup is blended. 3. Add the sweet potatoes and bring to a boil, reduce the heat and cook approximately 20 min. or until the potatoes are very tender. 4. Add the spinach, milk, green onion stems, salt and pepper. Cook until spinach is wilted and soup well heated and thickened, about 5 min.
Note: If using canned yams, cut in small chunks and stir in at the end of cooking.