While there are lots of tips and sneaky tricks that I use for the die-hard vegetable hater, I’ve found that, for the average person, the most common reason for not liking vegetables is the method of preparation. I mean, seriously … who would want to eat mushy-textured, gray-colored, bland-tasting food?
Sometimes, simply preparing a vegetable in a different way can turn a disgusting vegetable into one that isn’t so bad after all. For example, if you hate sweet potatoes – perhaps because you’ve been traumatized by grade-school memories of syrupy sweet, marshmallow-topped, mushy cafeteria sweet potatoes – maybe you’d like this nutritious vegetable served in a more savory way.
- 2 medium sweet potatoes, peeled and diced small
- 2 medium onions, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup water or vegetable broth
- 3 cups (one 28-ounce can) crushed tomatoes
- 1 1/2 cups (one 15-ounce can) can diced tomatoes
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 2 teaspoons cumin
- 2 teaspoons onion powder or granulated onion
- 1 teaspoon paprika
- 1 teaspoon garlic powder or granulated garlic
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 1/2 cups (one 15-ounce can) black beans, drained
- 1 1/2 teaspoons salt, or to taste – see note
- sour cream
- chopped cilantro
- diced green onions
- Peel and dice sweet potatoes and onions. (I use my veggie chopper to get this done quickly.)
- In a soup pan, sauté onion and sweet potato in oil over medium heat until onions begin to look translucent.
- Add garlic and sauté for 1 additional minute.
- Add remaining ingredients, except black beans and salt.
- Cover, and bring to boil. Reduce heat and simmer for 30 to 40 minutes or until sweet potato pieces are soft.
- Add beans and season with salt to taste. (Note: If your black beans contain salt, you may want to reduce the amount of salt in the recipe.)
- Cook until thoroughly heated.
- Serve hot with corn chips or corn bread and sour cream.
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