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Recipes » Soups » Delicious Sweet Potato, Black Bean, and Collard Soup
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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)

What You'll Need

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

How to Make It

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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