Spicy Black Bean and Sweet Potato Soup

October 17, 2010

I love warm, spicy soup on a crisp fall day and last weekend was perfect for it. I decided to use up some of the ingredients in my pantry by creating a sweet and spicy soup featuring some of my favorite flavors. This soup is easy to make, friendly on the wallet and easy to pull off in a quick pinch.

1 small onion chopped
1 red pepper chopped
1/2 cup frozen corn
1 carton veggie stock
1 can sweet potato puree
1 can diced tomatoes
1 can black beans rinsed
2 gloves garlic minced
handful of baby spinach (optional)
1/4 cup skim milk (optional)
1 tsp of each spice: coriander, cumin, curry, cardamom, cayenne pepper, red pepper flakes
2 tblsp extra virgin olive oil (evoo)

In a large soup pot, on med high heat, toss evoo, garlic, onions and pepper and stir fry together for a few minutes until tender.

Add the spices and stir together for a few more minutes.

Next, add spinach, beans, sweet potato, corn, and tomatoes.

Next, add veggie stock to cover the vegetables. If you like a creamy soup, you can add the milk here. If not, skip it.

Bring to a boil and then reduce heat and simmer until soup thickens a bit. The flavors will intensify the longer it simmers.

Add additional seasoning to suite your taste. Serve up with some fresh grated parmesean or romano cheese and some Food Should Taste Good sweet potato chips.


Print Friendly

Other posts you may enjoy:

  1. Curried Black Bean, Coconut, and Sweet Potato Soup
  2. Vegan Black Bean Sweet Potato Balls
  3. Black Bean and Sweet Potato Burrito
  4. Creamy Cauliflower and Potato Soup
  5. Spicy Black Bean Burgers

Previous post:

Next post: