Recipe by Kristin Braswell
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
Prep time: 15M
Cooking time: 30M
Total time: 45M
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.