Sweet Potato Garbanzo Soup


  • 2 large sweet potatoes (about 6 cups), small diced
  • 1 medium onion, small diced
  • 6 sticks of celery, small diced
  • 4 minced garlic cloves
  • 4 tbsp oilve oil
  • 2 tbsp butter, unsalted
  • 2 bay leaves
  • 2 tsp paprika
  • 2 tsp oregano
  • 1/2 tsp cayenne
  • 1/2 tsp ginger
  • 2 cups beef broth
  • 4 cups chicken broth
  • 1 (15.25oz can) corn
  • 1 (280z can) diced tomatoes
  • 1 (15.5oz can) garbanzo beans (any of your choice)
  • salt and pepper for taste


  1. Add oil and butter in pot on medium-high heat.  Then add the celery, onions, and minced garlic; let cook until onions are translucent in color and celery is tender (about 5-6 minutes).
  2. Begin to add the sweet potatoes and stir to mix all. Then add both broths and stir. 
  3. Start adding in all the spices, except the salt and pepper.  Stir well to incorporate.
  4. Then gradually add the diced tomatoes and corn.  Add salt and pepper and let cook on low-medium heat for about 25-30 minutes.
  5. Remove the bay leaves before serving.



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