29 October, 2015

Southwestern Black Bean & Sweet Potato Soup

Comments : 10 Posted in : Soups - Salads - Sandwiches on October 29, 2015 by : Cook Plate Fork Tags: Anthocyanin, anthocyanins, anti-cancer, Anti-inflammatory, anti-viral, Black Bean soup, black beans, cancer, Cooking, Food, free radicals, Mediterranean diet, Olive oil, Sweet potato, Sweet Potato Soup, Trader Joe's, Unexpected Cheddar Cheese, Weight loss

Soup is one of those universal delights that every culture seems to partake in around the world.

There are warming bowls of hearty soups and stews for any occasion.

Southwestern Black Bean and Sweet Potato Soup is a savory, hearty blend of amazing flavors.

With only 7 simple ingredients, and in around 30 minutes, you have a satisfying bowl of brunch, lunch or dinner.

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If You Enjoy The Flavor Of Sweet Potatoes – which are in every spoonful of this soup – Then You’ll Love These Recipes Found Here: Sweet Potatoes Powerhouse Of Nutrition – includes recipes

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Southwestern Black Bean & Sweet Potato Soup

3 tablespoons olive oil

1 yellow onion, diced fine

2 large cloves garlic, minced

1 medium sweet potato, peeled and diced

1 tablespoon chili powder

1/2 teaspoon Himalayan salt

2 – 15 ounce cans black beans, rinsed and drained

4 cups chicken stock

Radishes, avocado, and cilantro for garnishing (optional)

In large saucepan, heat oil over medium heat, and cook onion, garlic, salt, chili pepper, and sweet potatoes, stirring occasionally, for 4 minutes or until mixture smells fragrant.  

Add chicken stock, and bring to boil. Reduce to a simmer, and cook another 15 minutes or until sweet potatoes are tender.

Next add the black beans, and stir in, cooking another 5 minutes.

Ladle into soup bowls and top with radish slices, diced avocado, fresh cilantro, and shredded cheese.

Try this Southwestern style Sweet Potato Chicken Stew with Black Beans & Corn.

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