Quick and Easy Batata Soup


2 cups batatas or sweet potatoes, peeled and chopped

1/2 cup carrots, sliced

1/2 cup celery, chopped

1 bay leaf, whole

1/2 cups water

1/2 cups chick broth, low-sodium (14.5-ounce can)

1 tablespoon lemon juice

1/2 teaspoon paprika

  1. Wash and prepare vegetables. 
  2. Place vegetables, bay leaf, water, and chicken broth in a pot. Bring to a boil. 
  3. Lower heat and simmer for about one hour. Stir occasionally. 
  4. Just before serving, remove bay leaf and add lemon juice and paprika.
  • Add corn, zucchini, or other vegetables for a different variety. 
  • Add 1 cup cooked chicken or beef - a great way to use leftovers!
  • You may need to add more water if  you add extra ingredients. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 70

Fruits and Vegetables: 1 serving

Fat: 0.5 g

Fiber: 2 g

Sodium: 70 mg


This material was developed by the UMass Extension Nutrition Education Program.

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