Wednesday, December 12, 2012

Black Bean and Sweet Potato Soup

This is a great one for a cold winter's night, and it comes together in a snap!  

Black Bean and Sweet Potato Soup
(adapted from Two Peas and Their Pod)
Printable Recipe
Serves 6

1 tablespoon olive oil
1/2 red onion, chopped
2 cloves garlic, minced
1 large sweet potato, peeled and chopped
1/2 bell pepper, chopped
4 cups vegetable broth
1 can (4 ounces) green chilies
1 can (15 ounces) diced tomatoes
2 cans (15 ounces) black beans, drained and rinsed
1 1/2 teaspoons chili powder
1 teaspoon cumin
handful chopped cilantro
salt and pepper, to taste

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.
2) Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
3) Add in the broth, black beans, green chilies, and tomatoes. 
4) Add the chili powder, cumin, and cilantro. Stir well to combine. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.
5) Season with salt and pepper to taste and garnish with additional cilantro, if desired, tortilla chips, sour cream, or shredded cheese.  Enjoy!


  1. Thank you for sharing this! I made a few changes and cooked it in my slow cooker. So yummy!

  2. Felicia! We had a diabetic vegan come stay with us for over a week. Your blog saved me! We loved everything I made from your blog--and we'll even make them again when we're not required to be vegan! Hope you're loving Texas. We miss your family. Sarah O.



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