Ingredients

• 2 tablespoons olive oil
• 1 onion , chopped
• 2 cloves garlic , minced
• 2 cups peeled and chopped sweet potatoes
• 3 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried basil or to taste
• 0.5 teaspoons dried thyme or to taste
• 0.25 teaspoons paprika or to taste
• 1 tomato , chopped
• 1 , 10 ounce
• 1 , 15 ounce
• salt to taste
• ground black pepper to taste

Instructions

1. 1 Heat oil in a soup pot over medium heat. Add onion, garlic, and sweet potatoes; cook and stir until onion has softened, about 5 minutes.
2. 2 Stir in broth, bay leaf, basil, thyme, and paprika. Bring to a boil, then reduce heat to medium low. Cover and simmer until sweet potatoes are tender but not mushy, about 15 minutes.
3. 3 Stir in tomato, frozen vegetables, and chickpeas. Season with salt and pepper to taste. Simmer uncovered until beans and chickpeas are tender, about 10 minutes more. Serve hot.

Nutrition per serving