| 10 | 35 | 122 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 5 |
| 2 cup | Sweet potato (peeled and chopped) |
| 1 head | Broccoli (chopped) |
| 1 medium | Yellow onion ((~1 cup chopped)) |
| 1 can(s) (15oz) | Tomato sauce, canned |
| 426 gm | Fire Roasted Diced Tomatoes |
| 1 tbsp | Onion powder |
| 1 tbsp | Garlic powder |
| 1 tsp | Salt |
| 1/4 tsp | Cayenne pepper |
| 4 cup | Vegetable stock/broth, low sodium (low-sodium veggie) |
1. Peel and dice onion.
2. Sauté onion in cast iron skillet until translucent.
3. Peel and dice sweet potato.
4. Wash and chop broccoli.
5. Combine veggie broth, tomato sauce, canned tomatoes, sweet potato, sautéed onion, and spices in a large pot.
6. Bring contents of pot to a low boil and allow to boil for 7 minutes.
7. Add broccoli to pot, cover with lid, and remove pot from heat.
8. Leave pot covered for at least another 5 minutes to allow broccoli to steam.
9. Enjoy!
| Vegetables | 1.9 |
