Delicious Sweet Potato, Black Bean, and Collard Soup
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
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
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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