This healthy Spicy Sweet Potato and Black Bean Soup recipe is a serious favorite around the Pelletier household!
Two of my most favorite soup-related tips? 1. Double the batch and freeze extra to serve at a later date. 2. Always freeze leftovers in zip lock bags - laying
them flat. Then you can really store ALOT in any size freezer! Grab
the zip lock freezer bag and you have a wonderful soup ready any day.
It can go straight into the pot to be warmed.
- 1 tsp oil
- 1 sweet onion
- 2 cloves of garlic
- 1 red bell pepper
- 1 carrot
- 1 sweet potato
- 1 cup frozen corn
- 1 can whole tomatoes (15 ounces) chopped (reserve juice)
- 1 can chicken broth (15 ounces)
- 2 cups of water
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1 can of black beans (15 ounces) rinsed and drained
***
Warm oil in pan and saute onion, garlic and pepper and carrot Add sweet
potato, corn, and tomatoes with juice. Stir in chicken broth, 2 cups
of water, and seasonings. Heat to a boil. Then reduce heat and cook
for 20 minutes or until sweet potatoes are tender. Stir in beans and
cook 5 minutes. Serves 6.
