Wow – this has been a month of good eating! So many Christmas cookies, all-inclusive buffets, rich holiday foods, and delicious party hors d’oeuvres. All amazing food, no doubt, but its time to move past all those delicious, rich foods and build back the resolve to eat delicious, healthier foods.
This soup is the perfect recipe to do just that. We made a similar version in my Master Food Volunteer training class, but I made some adjustments to add more veggies and up the flavor a bit too. Its full of healthy vitamin-rich vegetables, black beans for fiber and protein and a nice dose of spiciness that helps clear out the ever present stuffy noses at this time of year.
The spice level of this soup is perfect for me, but feel free to substitute jalapenos or serrano peppers in this dish for a spicier approach, or cut back on the peppers for a milder version.
Sweet Potato and Black Bean Soup
- 1 tablespoon canola oil
- 1 medium red onion, diced
- 5 cloves garlic, minced
- 2 poblano peppers, seeded and diced
- 2 red peppers, seeded and diced
- 4 medium sweet potatoes, peeled and cut in to 1 inch cubes
- 1 15-ounce can diced tomatoes, no salt added
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 1/2 teaspoons salt
- 5 cups Roasted Chicken Stock or store bought chicken stock
- 2 15-ounce cans black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro, plus for for topping
- 3/4 cup orange juice
Heat the oil in a heavy bottomed large pot. Add the onion and saute over medium high heat for about 5 minutes.
Add the garlic and cook for an additional minute. Stir in both the poblano and red peppers to the pot and cook for 2 minutes more.
Add the spices and canned tomatoes to the pot and let cook for 2 more minutes. Transfer the cubed sweet potatoes to the pot and stir well.
Pour the stock in and give it a stir. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until the sweet potatoes can be pierced easily with a fork.
Add the black beans, cilantro and orange juice to the pot and simmer for 2-3 minutes more.
Ladle into bowls, add a sprinkling of fresh chopped cilantro and serve hot.
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