Sweet Potato Bean Soup

Name: Sweet Potato Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 medium sweet potato, peeled and cubed; 1 small green pepper, chopped; 1 small onion, chopped; 2 garlic cloves, minced; 1 teaspoon minced fresh cilantro; 1 teaspoon ground cumin; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-3/4 ounces) whole kernel corn, drained; 2 cups water; 1 can (8 ounces) tomato sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 green onions, thinly sliced; 1 plum tomato, seeded and chopped

“I felt like making some black bean soup, but I had a sweet potato that needed to be used, so I combined the two and created this delicious soup!” explains Michelle Sweeny of Bloomington, Indiana. This fast soup combines the creaminess of sweet potato with the crunch of corn and bell pepper.

Ingredients

1 medium sweet potato, peeled and cubed
1 small green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh cilantro
1 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
1 can (14-3/4 ounces) whole kernel corn, drained
2 cups water
1 can (8 ounces) tomato sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 green onions, thinly sliced
1 plum tomato, seeded and chopped

Directions

Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until tender. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside.
In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender. Stir in cilantro and cumin; cook and stir until vegetables are tender. Add the beans, corn, water, tomato sauce, salt, pepper and reserved sweet potato puree; heat through. Garnish with green onions and tomato.

Nutrition Facts

1-1/2 cups: 224 calories, 1g fat (0 saturated fat), 0 cholesterol, 901mg sodium, 41g carbohydrate (11g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 vegetable.

Originally published as Black Bean and Sweet Potato Soup in Light & Tasty December/January 2007

Reviews

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Average Rating:

daisyshae99

May 16, 2010

I made this soup tonight for a light dinner for my husband and I. I only made a couple of changes- replacing the water with chicken broth and topping with reduced fat sour cream. We really enjoyed the soup like this. I think when I make it next time, I will add a chopped jalapeno as well as we like spice. I especially enjoyed the fact that this soup went together very quickly, allowing me to serve a healthy meal after a long, busy weekend.