FemiHealth: Sweet Potato Bean Soup will keep your waistline in line this holiday season

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2 cartons (32 oz.) low-sodium chicken broth
1 lb. sweet potatoes, peeled, cut into 1/2-inch pieces
1 medium onion, chopped
3 stalks celery, sliced 1/4-inch thick
1 can (6 oz.) tomato paste
1/2 tsp. paprika
1/4 tsp. ground cumin
Salt and freshly ground black pepper
2 cans (15.5 oz.) cannellini (white kidney beans), drained and rinsed
1 can (15.5 oz.) chickpeas, drained and rinsed
1/3 cup fresh basil or parsley, coarsely chopped

In large pot over high heat, pour in broth and add sweet potatoes, onion, celery, tomato paste, paprika and cumin and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.

Stir in beans and chickpeas. Cover and simmer until beans are heated through, about 3-4 minutes.

Gently stir soup until well mixed and ladle into soup bowls. Garnish with basil or parsley and serve.

For creamy soup, purée a portion of the soup, return to the pot and combine well before serving.

Makes 8 servings.

Per serving: 250 calories, 3.5 g total fat (<1 g saturated fat),
42 g carbohydrate, 15 g protein, 10 g dietary fiber, 480 mg sodium.

Source: The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed lifestyle choices to reduce their cancer risk.

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