Sweet Potato Soup Courtesy Of: North Carolina Sweet Potato Commission Sweet Potato Soup Serves 6 500 mL or 2 cups Sysco Imperial sweet potatoes, cubed 175 mL or 3/4 cup Sysco Imperial yellow squash, sliced 175 mL or 3/4 cup Sysco Imperial zucchini slices, quartered 125 mL or 1/2 cup Sysco Imperial green beans, cut up 125 mL or 1/2 cup Canned whole kernel corn 1 Sysco Natural medium onion 1 Sysco Natural small garlic clove, minced 2 mL or 1/2 tsp Chili seasoning 1.2 L or 5 cups Vegetable broth 500 mL or 2 cups Tomatoes (canned) 50 mL or 1/4 cup Sysco Natural green onions, sliced 30 mL or 2 Tbsp Sysco Natural parsley, chopped 125 mL or 1/2 cup Casa Solana Monterey Jack cheese, shredded In a saucepan, combine first 10 ingredients, bring to a boil; reduce heat and simmer 15 minutes or until vegetables are tender. Add green onions and parsley; cook 5 minutes longer. To serve, garnish each serving with cheese.