Black Bean Soup With Sweet Potatoes
When it's cold outside, there's nothing better than a piping hot bowl of soup. This black bean soup hits the spot and the addition of sweet potato make it even more nutritious.
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Yield: 6 servings
Ingredients
Ingredients
- 1 large onion diced
- 1 large sweet potato peeled and cubed about ½-inch
- 1 large red bell pepper, diced
- 2 stalks celery diced
- 2 15 oz cans black beans, drained and rinsed
- 1 box vegetable stock
- 2 cups water
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp salt (optional)
- ½ tsp ground pepper
- 1 Tbsp cilantro, minced
Instructions
Instructions
- 1. Water sauté the onion, sweet potato, red bell pepper and celery to soften.
- 2. Add the beans, 2 cups water and all of the vegetable stock.
- 3. Add cumin, coriander, salt and pepper.
- 4. Simmer on medium until the vegetables and sweet potatoes are soft, about 30 minutes.
- 5. Puree about 1/2 of the soup and return to the pot. You can also use an immersion blender, to make it creamy. Heat through.
- 6. Serve topped with cilantro.
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