Fall Harvest....Cloudy...70's

This recipe has been a family favorite for many years, As it's almost time to harvest sweet potatoes again thought we would share it with you today!

As usual , use it as a guide line, almost any vegetable can be tossing in and it'll still turn out great!

                                     Sweet Potato Soup
Sauté together:
1 small bell pepper, chopped
1 onion, chopped
2 carrots, peeled and chopped
1 cup cabbage, finely chopped
2 cloves garlic, minced
1 T. olive oil
sauté for five minutes then add:
1 Pt. home canned tomatoes (OR 1 15 oz. can diced tomatoes) juice and all
1 qt. chicken broth (water can be used instead, if you prefer)
3 cups sweet potatoes, peeled and chopped
1/2 cup green beans, frozen or fresh
1 can (15 oz) kidney beans, rinsed and drained
Bring to a boil, then turn heat down and simmer till veggies are soft, about thirty minutes , then add
salt & pepper to taste
1/2 cup elbow pasta (and variety of pasta you have on hand will work)
1/2 cup sliced kielbasa sausage
Simmer about 10 more minutes or till pasta is tender.

*Note: this can also be made in the crockpot, combine all ingredients EXCEPT pasta and sausage
cook on low for 6-8 hours. Turn to HIGH and add pasta and sausage during last half hour of cooking time.

**Leave chicken broth and sausage out for an equally delicious vegetarian soup.

***Use cooked bacon or ham instead of sausage if you have it on hand

**** Any vegetable goes nicely in here corn, peas, broccoli whatever sounds good to you!