Creamy Sweet Potato And Black Bean Soup Food

FIESTA SWEET POTATO SOUP

Steps:

• Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
• Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
• Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

CREAMY SWEET POTATO AND BLACK BEAN SOUP

Steps:

• Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion, pepper and carrot and cook for about 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant.
• Add in the broth, sweet potatoes, black beans, salt, cumin, paprika, cayenne and worcestershire. Increase the heat and bring to a boil. Turn down the heat and simmer for about 12 to 15 minutes, or until the potatoes are tender. Turn off the heat.
• Very carefully, transfer about 4 cups of the soup to a blender. Process until smooth. Return the pureed soup back to the pot and mix until combined. Taste and season with additional salt and cayenne if needed.
• Serve with desired toppings.

BLACK BEAN AND SWEET POTATO SOUP

Steps:

• Heat oil in a skillet and saute onion and garlic in oil until soft.
• Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
• Serve hot with sour cream and lime if desired.

VEGAN BLACK BEAN AND SWEET POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
• Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
• Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

BLACK BEAN SOUP WITH SWEET POTATOES

Steps:

• Heat oil in large dutch oven or stock pot. Sauté onion and garlic in oil until soft.
• Add balance of ingredients except the sweet potatoes. Simmer until beans are soft, about 1 hour.
• Add potatoes and continue to simmer until potatoes are tender (do not overcook sweet potatoes, they'll turn to mush) :-)
• Serve hot with a dollop of sour cream and a lime wedge squeezed over the top.

SWEET POTATO AND BLACK BEAN SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add potatoes, onions, garlic, cumin, crushed pepper and black pepper; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently.
• Stir in broth. Bring to boil; cover. Simmer on medium-low heat 10 to 15 min. or until potatoes are tender. Remove from heat.
• Blend soup, in small batches, in blender or food process until smooth. Return to pan. Add beans; mix well. Cook on medium heat 5 min. or until heated through, stirring occasionally.
• Serve topped with sour cream and cilantro.

POTATO AND BLACK BEAN SOUP

Steps:

• In a large saucepan, combine broth, mushrooms, onion, carrots, and potatoes.
• Cook over medium high heat until mixture comes to a boil.
• Reduce heat to medium, cover, and cook, stirring occasionally until potatoes are just tender; about 10-12 minutes.
• Stir in beans, tomatoes, cilantro, and seasoning.
• Cook, stirring occasionally, until heated through.
• Serve topped with sour cream, if desired.