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Recipes » Soups » Sweet Potato and Black Bean Soup
Sweet Potato and Black Bean Soup

What You'll Need


2 15 oz cans black beans, rinsed and drained (or 3 cups of homemade black beans)

1 large onion, diced small

3 garlic cloves, minced

2 large carrots, cut into 1-inch chunks

½ red bell pepper, diced

½ yellow bell pepper, diced

2 large sweet potatoes, peeled and cut into 1-inch chunks

4 cups vegetable broth

2 tsp cumin powder

1 tsp coriander powder

½-1 tsp ancho chili powder

½ tsp salt (optional)

Pepper to taste

2-3 drops of liquid smoke (optional)


How to Make It


PRESSURE COOKER INSTRUCTIONS

1 In your electric pressure cooker, steam-fry onions with a bit of broth or water for about 5 minutes on the Brown or Sauté setting.

2 Add the minced garlic and cook for 1 more minute. Add all of the rest of the ingredients and set the pressure manually to 5 minutes with Quick Release.

3 Open the top of your pressure cooker and stir the mixture. Make sure the carrots and sweet potatoes are tender.

4 Remove 2 cups of the mixture and blend in your blender. Return the blended mixture to the soup, stir in to thicken it.

5 Add salt (optional) and pepper to taste.

STOVETOP INSTRUCTIONS

1 Steam-fry onions with a bit of broth or water for about 5 minutes over medium heat.

2 Add the minced garlic and cook for 1 more minute. Add all of the rest of the ingredients. Bring the mixture to a slow, rolling boil, then reduce to low heat, cover and let simmer for about 20-25 minutes.

3 Test the sweet potatoes to make sure they are tender. Remove 2 cups of the mixture and blend in your blender. Return the blended mixture to the soup, stir in to thicken it.

4 Add salt (optional) and pepper to taste.


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