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Sweet Potato and Black Bean Soup

Nutrient-rich sweet potatoes add gorgeous color and full, rich flavor to this hearty and healthy soup. Unlike other soups that include black beans, this one is mild to avoid the negative affects of spices on the digestive and nervous system.
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 2 small to medium sweet potatoes peeled and diced small
  • 2 medium yellow onions diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup water or vegetable broth
  • 3 cups (one 28-ounce can) canned crushed tomatoes
  • 1 1/2 cups (one 15-ounce can) canned diced tomatoes
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 teaspoon cumin
  • 2 teaspoons granulated onion
  • 1 teaspoon sweet paprika
  • 1 teaspoon granulated garlic
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 1/2 cups cooked black beans drained, (one 15-ounce can)
  • 1 1/2 teaspoons salt or to taste – see note

Optional Toppings

Instructions

  • Peel and dice sweet potatoes and onions. (I use my veggie chopper to get this done quickly.)
  • In a soup pot, 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.