Black bean and Sweet potato soup
- Number of Servings: 5
Ingredients
1 medium-large sweet potato, peeled and diced1 large onion, diced4 cloves garlic, minced2 tablespoons chili powder4 teaspoons ground cumin1/2 teaspoon ground chipotle chile (see Note) 1/4 teaspoon salt2 1/2 cups water2 15-ounce cans black beans, rinsed1 14-ounce can diced tomatoes4 teaspoons lime juice1/2 cup chopped fresh cilantro
1.Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2.Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Number of Servings: 5
Recipe submitted by SparkPeople user AHSTOMBERG.
2.Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Number of Servings: 5
Recipe submitted by SparkPeople user AHSTOMBERG.
Nutritional Info Amount Per Serving
- Calories: 180.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 648.9 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 8.8 g
- Protein: 9.1 g