Black Bean and Sweet Potato Soup Recipe

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Two peas & their pod

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(12)

Ingredients

1 T olive oil
1 red onion, chopped
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
1 roasted red pepper, chopped (you can use jarred)
2 cans low sodium vegetable broth, 15 oz. size
2 cups water
3 cans low sodium black beans, rinsed and drained
3 cans diced tomatoes with green chiles
1 T chili powder
2 teaspoons cumin
Dash of red pepper flakes
1/2 bunch of cilantro, chopped
Salt and pepper, to taste

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Preparation

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Step 1

1. In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.

Step 2

2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.

Step 3

3. Add in the broth, water, black beans, and tomatoes. Stir well.

Step 4

4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.

Step 5

5. Season with salt and pepper and serve hot.

Step 6

**You can garnish the soup with cilantro, avocado slices, cheese, tortilla strips, and/or sour cream. To freeze-cool completely and put the soup in freezer safe containers. **

Chef’s notes

You can garnish the soup with cilantro, avocado slices, cheese, tortilla strips, and/or sour cream. To freeze-cool completely and put the soup in freezer safe containers.

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Black Bean and Sweet Potato Soup Recipe

Ingredients

Preparation

Step 1

Step 2

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Step 6

Chef’s notes

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