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.
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.
FIESTA SWEET POTATO SOUP
A black bean puree is mixed with chunky sweet potatoes and kissed with some lime at the end. A mixture of Mexican flavors that will have you coming back for more.
Provided by Chef Mo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 38.5 g, Fat 1 g, Fiber 8 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 946.4 mg, Sugar 9.4 g
VEGAN SWEET POTATO SOUP
The perfect combination of sweet and salty makes this warm vegan sweet potato soup an ideal fall dinner. This plant-based soup is made with whole ingredients.
Provided by Katherine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Bring to a boil.
- Reduce heat to a simmer and cook, covered, until spinach is wilted, 10 to 15 minutes. Serve immediately.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 41 g, Fat 1.2 g, Fiber 8.1 g, Protein 9.1 g, SaturatedFat 0.2 g, Sodium 86.5 mg, Sugar 8.5 g
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.
CURRIED SWEET POTATO AND WHITE BEAN SOUP
This is a great Autumn (or winter) soup. It's sweet and tasty but also has texture and substance added by the beans. Serves well with some naan bread on the side.
Provided by kelly in TO
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop the sweet potato into cubes.
- Put in pan and add boiling stock.
- Add salt and pepper to taste.
- Cover and bring to boil
- Simmer for 15 minutes or until the sweet potato is soft
- Drain and wash beans.
- Add half the beans to the soup.
- Add curry powder and stir well.
- Blend in batches.
- Return to pan and add the remaining white beans.
- Add more salt, pepper or curry powder to taste.
- Garnish with a dollop of yogurt and some parsley or coriander leaves.
Nutrition Facts : Calories 365.8, Fat 0.8, SaturatedFat 0.2, Sodium 85.1, Carbohydrate 73.9, Fiber 14.4, Sugar 5.6, Protein 17.7
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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- In a large stockpot, saute onions and garlic in a few Tbsp of veggie broth for about 3-4 minutes until they become nice and brown. Add another tablespoon of broth or water and stir to incorporate that caramelized flavor.
- Drain and rinse beans (if using canned) and dice the sweet potatoes. Some of the white beans I use in this recipe are navy or cannellini. Chickpeas don't work well for this, in my opinion, because of their firmness even after being cooked.
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- Add veggie broth. Bring to a boil, then reduce heat to medium and cook for approximately 20-25 minutes, uncovered, until potatoes are tender.
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