Sweet Potato Soup

via Camille Larsen

1 tbsp. olive oil

1 red onion, diced

2 shallots, sliced

1 red bell pepper sliced

3 celery stalks, diced

6 garlic cloves, minced

8 cups chicken broth

4 cups chicken (I usually will dice or shred chicken)

2 sweet potatoes, peeled, chopped in ½ inch thick

1 14.5 chopped tomatoes

½ tsp. red pepper flakes

1 tsp. marjoram

3 bay leaves

2 tsp. salt

1 tsp. black pepper

½ tsp. thyme

Bag of chopped spinach

1. Heat oil on medium low heat, add onions and shallots. Cook and stir 15 minutes
2. Add bell pepper and celery. Cook 5 minutes
3. Add garlic 2 minutes
4. Add broth, potatoes, tomatoes, red pepper flakes, marjoram, bay leaves, salt and pepper. Bring to a low boil. Reduce heat and simmer uncovered for 45 minutes to an hour until potatoes are tender.
5. Discard bay leaves
6. Add chopped spinach and cooked chicken at the end.
7. Parmesan cheese can be used as a garnish

Served 6-8