Recipe for Two-Potato Vegetable Soup 
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Yield:
5
Ingredients:
Amount Ingredient
1 med russet or baking potato cut into 1/2-inch cubes (about 1 cup)
1 med dark-orange sweet potato peeled, cut into 1/2-inch cubes (1 1/4 cups)
1/4 cup chopped onion
1 x 14.5-ounce can diced tomatoes with basil garlic and oregano, undrained
1/2 cup water
3/4 tsp salt
2 x vegetarian vegetable bouillon cubes
Instructions:
Instructions: In 3 1/2 to 4-quart slow cooker, combine all ingredients except peas and carrots; mix well.

Cover; cook on low setting for 8 to 12 hours, adding peas and carrots 15 minutes before serving.

5 (1 1/2-cup) servings

Ingredient Info: Sweet potatoes are the large edible roots of a tropical plant related to the morning glory. Dark-orange sweet potatoes, the most moist and sweet of the two varieties, are often mistakenly called yams. Choose blemish-free sweet potatoes, store them in a cool, dark place and use them within one week.

SERVING SIZE: 1-1/2 Cups
Sugars 7 g

Serving Ideas : Crisp, hot grilled Cheddar cheese sandwiches on whole grain bread are the perfect accompaniment to this vegetarian soup. Add turkey to the sandwiches for those diners who eat poultry. Serve fresh pears for dessert.

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