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September 11, 2010

Hearty Black Bean & Sweet Potato Soup

Welcome to another edition of CLEAN OUT YOUR FRIDGE, SOUP!

blackbeansoup (2)

I threw together this Mexican Inspired Vegetable Soup at the beginning of the week and am quite fond of the results!  There's over 6 different kinds of vegetables up in there!  I have a bunch of leftovers in the freezer and am currently devouring a bowl for lunch.  I roasted a corn tortilla over an open flame on my stove and crumbled bits of it into the soup! It's absolutely scrumptious with avocado chunks and hot sauce on top!

Yum.

Hearty Black Bean & Sweet Potato Soup

I should note that this recipe is vegan! I know I have some vegan readers out there, so this one's for you!  My husband who is definitely not vegan really enjoyed it. I got an instant message from him at work yesterday that said:

"Really good soup, honey."

Hooray! I'm happy that he got his daily requirement of vegetables at lunch. This pleases me.

Hearty Black Bean & Sweet Potato Soup

A huge dose of fiber and an insane amount of hearty vegetables in one bowl?

AUTUMN?!? BRING IT ON!

Hearty Black Bean & Sweet Potato Soup

Makes about 6 servings

  • 1 medium yellow onion, chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 3 carrots, chopped
  • 1 32 oz. container vegetable stock
  • 1 15 oz. can diced tomatoes
  • 1 tablespoon ground cumin (a heaping one is just fine)
  • 1 bunch kale, chopped
  • 1 red pepper, chopped
  • 2 medium zucchini, chopped
  • 1 medium sweet potato, peeled & chopped
  • 2 12 oz. cans black beans, rinsed & drained
  • 3 corn tortillas, diced
  • 1/2 bunch cilantro, chopped
  • hot sauce
  • salt & pepper

In a large pot, heat olive oil with onions on medium heat and cook until onions are transparent. Add the carrots, garlic and cumin to the pot and cook for about 3 minutes. Add the vegetable stock and canned tomatoes to the pot, raise the heat to medium high. Add the kale, zucchini, red pepper, sweet potatoes and black beans to the pot and bring to a boil.  Add in your tortillas, half of your chopped cilantro and a few splashes of hot sauce and stir.  Reduce heat and simmer for about 15 minutes.  In that 15 minutes, add the rest of your cilantro and taste the soup every now and then to see if it needs more salt, pepper or hot sauce.

***You might be a little overwhelmed by the ingredient list here. Don't be! As long as you have the basics (cumin, veggie stock, cilantro,onions, tortillas etc.) you can toss whatever vegetables you have on hand.***

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