Spicy Black Bean & Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
.5 cup chopped onion1 cup sliced carrots1 cup diced celery2 cups cubed raw sweet potato (I cut it into small cubes)1 medium zucchini diced1 medium bell pepper diced3 minced cloves garlic 1 cup cooked black beans1 tbsp olive oil4 second spray of Pam (for chicken)1 14 or 15 oz can of Hunts Diced Tomatoes w/Basil, Garlic and Oregano1 14 or 15 oz can of low sodium black beans (I use Bush's)1 tsp of Cayenne (or amt of personal preference)1 tbsp chili powder1 tsp ground cumin seedLow Sodium Chicken Bouillon (8 tsp or however much you wish to use)8 Cups water (I add more because we like lots of broth)Black pepper and salt (to taste) for chicken seasoningLime wedges, diced avocado, fresh corn, etc. for garnish
Place 1 tbsp of olive oil in soup pot. Add onion, carrots, bell pepper, celery, sweet potato, zucchini and garlic. Cook over medium heat until tender, stirring as needed.
Once veggies are done, add 8 cups water, canned tomatoes, black beans, cayenne pepper, black pepper, chicken bouillon, chili powder and ground cumin to veggies and stir.
While vegetables are cooking, sprinkle chicken with black pepper and a little salt. Spray a frying pan with Pam spray and cook the chicken until done. Remove chicken and let cool enough to handle. Shred chicken with two forks and put into soup pot.
Cook 20 min.
Garnish with lime, avocado, fresh corn, cheese or even tortilla strips.
Serving Size: Makes about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NIAMIBUNNI.
Once veggies are done, add 8 cups water, canned tomatoes, black beans, cayenne pepper, black pepper, chicken bouillon, chili powder and ground cumin to veggies and stir.
While vegetables are cooking, sprinkle chicken with black pepper and a little salt. Spray a frying pan with Pam spray and cook the chicken until done. Remove chicken and let cool enough to handle. Shred chicken with two forks and put into soup pot.
Cook 20 min.
Garnish with lime, avocado, fresh corn, cheese or even tortilla strips.
Serving Size: Makes about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NIAMIBUNNI.
Nutritional Info Amount Per Serving
- Calories: 165.1
- Total Fat: 3.2 g
- Cholesterol: 18.5 mg
- Sodium: 1,076.6 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.0 g
- Protein: 11.7 g
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