Winter will be behind us before we know it, but, no matter the season, soup is always a filling and flavorful option. Sweet potato and black bean soup is not only hearty, it’s also chock-full of healthy ingredients.
Sweet potatoes are high in Vitamin D, B6 and C, which all aid in healthy immunity and strong bones. They also contain beta-carotene, which aid in the glowing skin that many of us seek during the colder months. Black beans are rich in protein and fiber. What I love most about this soup is the balancing of flavors; the sweetness of the sweet potato paired with the tartness of cumin-flavored beans sit in a peppery brew. Perfect as a cold day’s remedy!
Kristin Braswell is a food and lifestyle writer, currently developing a cooking web series set to premiere this month called “The Food.” Follow her on Twitter @brooklynwriter1.
Photo: Cinnamon Girl Recipes
Black Bean and Sweet Potato Soup Recipe
- 1 tbs olive oil
- 1 large onion , chopped
- 2 medium cloves garlic, minced
- 2 tsp ground cumin
- 4 cups of chicken or vegetable broth
- 1 15 oz. can of black beans, rinsed and drained
- 2 medium sweet potatoes, peeled and cut into medium dice
- Salt and pepper, to taste
- 1 tsp cayenne pepper, if you like some heat
- 1 tbs of fresh parsley
Heat the oil over medium heat in pot or Dutch oven. Add the onions and cook, stirring occasionally until translucent. Add the garlic, cumin, cayenne, salt, and pepper.
Add the broth, beans, sweet potatoes, and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
Serve topped with parsley. Add dollop of sour cream and avocado for texture.