2 pounds sweet potatoes - peeled and cubed
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/8 teaspoon dried basil, finely chopped
1 teaspoon dried marjoram
1 teaspoon dried tarragon
1 teaspoon dried marjoram, crushed
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried basil, crushed
In a large saucepan, place tomatoes, onion, sage, oregano, basil, rosemary, basil, marjoram, tarragon and rosemary. Bring to a boil, reduce heat and simmer 15 minutes. Stir broth into tomato mixture.
Stir in thyme, sage, oregano, basil, marjoram, tarragon, rosemary, basil and marjoram. When all ingredients are thoroughly combined, return to a boil. Reduce heat to low and simmer 10 minutes. Add thyme and basil and simmer about 5 minutes more.
Stir in seasoning mix and serve with potatoes and tomato soup.
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