Sweet Potato Soup - cooking recipe

Ingredients

1 large onion, peeled and finely chopped
2 Tbsp. olive oil
1 qt. canned tomatoes (I use my own) or large size can from supermarket, chopped (including juice)
1 lb. sweet potatoes, peeled and cut into cubes
2 c. beef broth or make 2 c. from bouillon cubes
1 c. water
dash of salt to taste (optional)
freshly ground pepper to taste (preferably white)
2 Tbsp. chopped parsley (for garnish)

Preparation

In a Dutch oven or large (preferably nonstick) saucepot, saute the onion in the oil until the onion is translucent.
Add the tomatoes (including juice) and cook the mixture for about 5 minutes. Add the sweet potatoes, broth and water.
Bring the soup to a boil. Reduce the heat and simmer the soup for 20 or so minutes or until the potatoes are soft.
Puree the soup in a food processor or in batches in a blender or pass through a food mill. Return to the pan.
Add the salt (if desired) and pepper to taste and heat the soup thoroughly.
Serve garnished with parsley. Makes 4 to 6 servings.