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Curried Sweet Potato, Lentil and Chicken Soup

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Sweet potatoes and curry powder are a welcome addition to lentil soup—perfect for lunch or dinner.

Curried Sweet Potato, Lentil and Chicken Soup

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 large or 2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
  • 1/4 cup chopped onion
  • 1/2 cup apple juice
  • 1/2 cup water
  • 2 cans (19 oz each) Progresso™ Vegetable Classics lentil soup
  • 1 1/2 cups frozen cut green beans
  • 1 cup finely chopped cooked chicken
  • 2 to 3 teaspoons curry powder

Instructions

  • Step 
    1
    In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.
  • Step 
    2
    Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.

Nutrition

240 Calories
5g Total Fat
13g Protein
35g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
760mg
32%
Potassium
270mg
8%
Total Carbohydrate
35g
12%
Dietary Fiber
5g
23%
Sugars
4g
Protein
13g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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