Spicy Black Bean & Sweet Potato Soup

.5 cup chopped onion
1 cup sliced carrots
1 cup diced celery
2 cups cubed raw sweet potato (I cut it into small cubes)
1 medium zucchini diced
1 medium bell pepper diced
3 minced cloves garlic
1 cup cooked black beans
1 tbsp olive oil
4 second spray of Pam (for chicken)
1 14 or 15 oz can of Hunts Diced Tomatoes w/Basil, Garlic and Oregano
1 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 powder
1 tsp ground cumin seed
Low 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 seasoning

Lime wedges, diced avocado, fresh corn, etc. for garnish

Try to cook chicken while the veggies are cooking.

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.