Name: Delicious Sweet Potato, Black Bean, and Collard Soup
Prep time: 15 min
Cook time: 15 min
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

By LeAnne Campbell, PhD

(1)

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

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

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.