Recipes » Soups » Delicious Sweet Potato, Black Bean, and Collard Soup
T. Colin Campbell Center for Nutrition Studies

Delicious Sweet Potato, Black Bean, and Collard Soup

By 2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5(2)
The curry powder and cumin give this soup a deep, rich flavor that works really well with the sweetness of the pepper.
Prep: 15 mins Cook: 15 mins Yield: 4 servings
Gluten Free Low Sugar Nut Free Soy Free

It’s super easy to make, and it cooks in less than 15 minutes, but let the flavors simmer for a while. Your taste buds will thank you!

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

Ingredients

Ingredients

  • ¾ cup chopped onions
  • ¾ cup chopped red bell peppers
  • 2 Tbsp low-sodium vegetable broth
  • 2 tsp ground cumin
  • 2 tsp curry powder
  • 1 ½ cups cooked black beans, rinsed and drained
  • 4 cups water
  • 1 large sweet potato, diced
  • 4 cups chopped collard greens
  • ¼ tsp salt
  • ½ tsp black pepper
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. In a large soup pot, sauté onions and bell peppers in vegetable broth over medium-high heat until brown. Stir in cumin and curry powder and cook for 1–2 minutes.
  • 2. Add beans, water, potatoes, collard greens, salt, and black pepper. Cover and simmer for 8–10 minutes, until potatoes are tender.

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