Delicious Sweet Potato, Black Bean, and Collard Soup
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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