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

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)


  • 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


  • 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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