For National Nutrition Month, Feeding America had asked our food banks to submit their best healthy recipes to our recipe contest, to be judged by Food Network Star and Feeding America Entertainment Council member Ellie Krieger.

The challenge: these recipes needed to meet USDA MyPlate diet recommendations, make at least 4 servings, take under 30 minutes to prep and cook with ingredients typically available from a food bank, AND cost less than $10!

Lots of great entries were received and first we have to thank our four runner-up food banks:

Before congratulating….

Foodlink in Rochester, NY for winning the contest with the Foodlink's Favorite Sweet Potato Soup!

Below, you can find a video of Foodlink's own Laura Sugarwala, Nutrition Resource Manager, and Larkin Kimmerer, Community Nutrition Programs Manager, cooking the recipe with one of their Cooking Matters class for kids. To help you follow along, we've posted the recipe below the video as well.

Foodlink's Favorite Sweet Potato Soup

Yields 8 3-ounce servings.


¾ teaspoon extra virgin olive oil

¼ cup onion

¾ teaspoon garlic powder

¼ teaspoon salt

½ teaspoon pepper

2 teaspoons tomato paste

2 cups water

2 cups low-sodium vegetable stock

2 sweet potatoes, diced

3 cups kale, chopped, blanched, and cooled

1 15-ounce can cannellini beans

1 teaspoon lemon juice


  1. In a large pot, heat oil over medium heat; add onions, garlic powder, salt, and pepper. Saute for 1 minute.
  2. Add tomato paste, turn heat down to low, and cook for 3 minutes.
  3. Pour in water and vegetable stock and add sweet potatoes, beans, and kale.
  4. Bring water to a boil, then lower heat to medium and simmer with the lid on until tender, about 10-15 minutes.
  5. Add lemon juice and simmer for another 15 minutes. Enjoy!

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