Sweet Potato And Black Bean Soup Food
BLACK BEAN AND SWEET POTATO SOUP
I love black beans and sweet potatoes... this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.
Provided by Good Vibe Goddess
Categories Yam/Sweet Potato
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
BLACK BEAN SOUP WITH SWEET POTATOES
Make and share this Black Bean Soup With Sweet Potatoes recipe from Food.com.
Provided by akgrown
Categories Yam/Sweet Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 324.1, Fat 4, SaturatedFat 0.8, Sodium 1163.3, Carbohydrate 53, Fiber 11.7, Sugar 4.7, Protein 20.1
VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
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 AND SWEET-POTATO STEW
This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet potatoes, nutty quinoa, and smoky chipotle peppers provided complexity and depth without the need for an all-day simmer.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 55m
Number Of Ingredients 10
Steps:
- In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Add garlic and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
- Add sweet potato, remaining whole beans and puréed beans, and 3 cups water; bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in quinoa. Continue cooking, stirring occasionally, until mixture reduces to the consistency of a thick stew and sweet potato is tender, 15 to 18 minutes. Season with salt and serve with cilantro and cheddar.
SWEET POTATO BEAN SOUP
"I felt like making some black bean soup, but I had a sweet potato that needed to be used, so I combined the two and created this delicious soup!" explains Michelle Sweeny of Bloomington, Indiana. This fast soup combines the creaminess of sweet potato with the crunch of corn and bell pepper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until tender. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside. , In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender. Stir in cilantro and cumin; cook and stir until vegetables are tender. Add the beans, corn, water, tomato sauce, salt, pepper and reserved sweet potato puree; heat through. Garnish with green onions and tomato.,
Nutrition Facts :
BLACK BEAN-SWEET POTATO SKILLET
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.
SWEET POTATO AND BLACK BEAN SOUP
There's something for everyone to enjoy in our Sweet Potato and Black Bean Soup. Then again, they'll also undoubtedly enjoy the whole ensemble of flavors!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 1 cup each
Number Of Ingredients 11
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.
Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 11 g
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- Heat the oil in a Dutch oven or large soup pot over medium high heat. Add the diced onion and cook, stirring frequently, for 2 minutes. Add the paprika, cumin, salt, ginger and garlic, continue to cook for an additional 2 minutes, stirring frequently, until the onion is translucent and spices are fragrant.
- Add the remaining ingredients, except the lime. (Add entire can of black beans and fire roasted tomatoes, do not drain.) Stir to combine.
- Raise the heat to high to bring the soup to a boil. Once boiling, reduce the heat to maintain a gentle boil and cook until the sweet potato is tender, about 12 - 15 minutes, stirring occasionally. (After stirring, press down the sweet potatoes with a wooden spoon to ensure they are covered by the liquid.)
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