Sweet Potato and Black Bean Soup

Last Updated on January 18, 2018 by Cathy Jo Johnson

Sweet Potato and Corn SoupSweet Potatoes aren’t just for holiday dinners! These healthy nutritious gems are perfect in a stir-fry, as a side dish or in the center of a hearty soup.

 

This recipe started out as a chili but the more I played with it the more it seemed like a soup instead. I cook all of my beans from dried and then put them in the freezer. If you are like me that gives you a couple of options, you can soak and cook extra black beans when you start this recipe or you can use the beans you already have frozen. One cup of dried beans yields about 3 cups cooked. If you are using canned beans it’s about 15-ounce cans.

 

I use veggie stock in most of my recipes and my favorite is Better Than Bouillon. It’s lower in sodium than most bouillon, stores easily in the refrigerator and has a great flavor.

 

Sweet Potato and Black Bean Soup

1 cup dried black beans, soaked overnight

12 cups water

2 tablespoons veggie stalk

1 teaspoon ground cinnamon, or 1 cinnamon stick

1 cayenne pepper, seeded and minced, or 1 teaspoon dried chili flakes

2 tablespoons extra-virgin olive oil

1 medium sweet onion

3 medium peeled and diced sweet potatoes

4 cups (about a 1.5 pounds 15-20 medium) quartered tomatillos

3-4 med diced fresh tomatoes or 2 cans of diced tomatoes with chili spices

4 cups fresh or frozen corn kernels or 2 cans

1½ cups tightly packed chopped cilantro

4 cloves garlic, pressed

2½ teaspoons ground cumin

2½ teaspoons sea salt

Drain and rinse the beans, then put them in a large soup pot with the water, cinnamon, and cayenne. Bring to a boil over high heat, then lower the heat, cover, and simmer.

Heat the oil in a medium-size skillet over medium heat. Add the onions and sweet potatoes and sauté over medium heat for about 10 minutes, until the sweet potatoes soften and take on a brighter orange color.

Add the sauté to the soup pot and continue to simmer for about 45 minutes, until the beans are soft.

Stir in the tomatillos and tomatoes. Simmer for about 10 minutes, until the tomatillos almost melt into the stew.

Stir in the corn, cilantro, garlic, cumin, and salt. Taste and adjust the seasonings if desired.

 

Know someone who loves good food but doesn’t have a lot of time to cook? Feel Free to share.

 

Want more recipes like these? I post a new recipe every Saturday.

cj "cathy jo" johnson

 

 

 

 

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