Black Bean and Sweet Potato Soup
This easy and delicious soup recipe is bursting with nutrients! The sweet potatoes make it an excellent source of vitamin A and potassium, while the black beans contribute protein, fibre, iron, magnesium, and potassium. Kick it up a notch by topping your bowl with diced avocado and a squeeze of lime juice!
Ingredients:
| Olive oil | 2 Tbsp | 30 mL |
| Yellow onion, diced | 1 large | 1 large |
| Garlic, minced | 1 clove | 1 clove |
| Cumin | 2 tsp | 10 mL |
| Ground coriander | 1 tsp | 5 mL |
| Sweet potatoes, chopped | 6 cups | 1500 mL |
| Salt-free vegetable stock | 2 cups | 500 mL |
| Water | 2 cups | 500 mL |
| Cooked black beans | 4 1/3 cups | 1083 mL |
Directions:
- In a large stock pot, heat up the olive oil and add in the chopped onion, then reduce the heat to low. Sauté for about 5 minutes, or until onion turns translucent.
- Add the garlic and spices, and continue to cook for 1 minute.
- Next add in the chopped sweet potato, vegetable stock and water. Bring a boil then reduce heat. Add 2 cups of cooked black beans then cover with a lid and let simmer for about 25 minutes, or until the sweet potato is soft.
- Meanwhile puree the other 2 cups of black beans in a food processor (add water to smooth it out, if necessary) then stir the puree into the soup.
- Serve topped with diced avocado, plain Greek yogurt, a squeeze of lime juice, and/or cilantro.
Makes 6 servings (368 g /serving). 1 serving = approx. 2 cups
