Fiesta Sweet Potato Soup Recipes

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FIESTA SWEET POTATO SOUP



Fiesta Sweet Potato Soup image

Here's a simple soup with plenty of taste and just a little heat. Loaded with Sweet potatoes, black beans and sausage, it tastes even better the next day-if you have any left.-Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

1 package (9 ounces) fully cooked spicy chicken sausage links, chopped
2 medium sweet potatoes, peeled and cubed
1 large onion, chopped
1 small green pepper, diced
2 tablespoons olive oil
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons minced fresh cilantro
Sour cream and thinly sliced green onions

Steps:

  • In a large saucepan, saute the sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute longer. Stir in the broth, tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Stir in cilantro., Garnish servings with sour cream and green onions.

Nutrition Facts : Calories 247 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 1036mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 6g fiber), Protein 15g protein.

FIESTA SWEET POTATO SOUP



Fiesta Sweet Potato Soup image

A black bean puree is mixed with chunky sweet potatoes and kissed with some lime at the end. A mixture of Mexican flavors that will have you coming back for more.

Provided by Chef Mo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 8

1 (32 fluid ounce) container vegetable broth
4 cups peeled and cubed sweet potatoes
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 cup mild picante sauce
1 (12 ounce) jar roasted red peppers, coarsely chopped
¼ cup chopped cilantro
1 tablespoon smoked paprika
2 medium limes, juiced

Steps:

  • Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
  • Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
  • Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 38.5 g, Fat 1 g, Fiber 8 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 946.4 mg, Sugar 9.4 g

SWEET POTATO SOUP WITH FETA AND ZA'ATAR OIL



Sweet Potato Soup With Feta and Za'atar Oil image

Provided by Tara Parker-Pope

Time 2h

Yield 6 to 8 servings.

Number Of Ingredients 12

1/4 cup plus 2 tablespoons olive oil
2 tablespoons za'atar (a spice blend that combines dried hyssop, thyme and sesame seeds and can be found at Middle Eastern grocers or other specialty stores)
1 tablespoon butter
1 onion, peeled and diced
1 carrot, peeled and diced
1 leek, white part only, rinsed thoroughly and diced
5 medium sweet potatoes, peeled and cut into 1-inch cubes
6 cups water
2 cups vegetable stock
1 bay leaf
1 tablespoon salt, or to taste
1/4 cup feta cheese

Steps:

  • In a small pot, combine 1/4 cup olive oil and the za'atar. Cook over medium heat until hot, but take care not to burn the za'atar. Set aside for at least one hour to cool and infuse.
  • In a large pot, heat the butter and remaining olive oil over medium high heat. When the butter has melted, add the onion, carrot and leek and cook until softened, about 5 minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock and bay leaf and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.
  • Remove the bay leaf and puree the soup using a regular or immersion blender. Check the seasoning and add the salt (you may need more or less depending on the stock you used). Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the za'atar oil.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 862 milligrams, Sugar 5 grams, TransFat 0 grams

FAST FIESTA SOUP



Fast Fiesta Soup image

"This spicy soup was served at a very elegant lunch, and the hostess was deluged with requests for the recipe," reports Patricia White of Monrovia, California. The colorful combination is a snap to throw together...just open the cans and heat.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2 cans (10 ounces each) diced tomatoes and green chilies
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
Shredded cheddar cheese and sour cream, optional

Steps:

  • In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.

Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 576mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges

AUNTIE EM'S SWEET POTATO SOUFFLE



Auntie Em's Sweet Potato Souffle image

Thanksgiving sweet potato souffle casserole. Made for a large group.

Provided by Samantha B

Time 1h5m

Yield 20

Number Of Ingredients 9

12 large sweet potatoes, peeled
2 cups light brown sugar
1 cup all-purpose flour
3 ½ sticks butter, melted, divided
2 cups chopped pecans
1 ½ cups white sugar
⅔ cup milk
4 large eggs, beaten
1 teaspoon vanilla extract

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; transfer to a large bowl and mash.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Mix brown sugar and flour together in another bowl. Stir in 1 1/2 sticks melted butter, a little at a time, until incorporated. Stir in pecans.
  • Mix mashed sweet potatoes, remaining butter, white sugar, milk, eggs, and vanilla extract together. Spread sweet potato mixture into the prepared baking dish and sprinkle with brown sugar topping.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 642.6 calories, Carbohydrate 98.4 g, Cholesterol 80.6 mg, Fat 26 g, Fiber 9.5 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 287.9 mg, Sugar 48.8 g

FIESTA PASTA SOUP



Fiesta Pasta Soup image

A very simple Mexican soup dish with spices that can be adjusted to "heat it up" or tone it down. I've had this recipe and love it, I don't know who it is by but it was published in a local newspaper.

Provided by Rise3834

Categories     One Dish Meal

Time 35m

Yield 6 bowls

Number Of Ingredients 14

2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can chicken broth with roasted garlic (if you can not find this, mince 2 cloves garlic and use an add'l can of chicken broth)
2 cups water
1 (10 ounce) can diced tomatoes and green chilies, undrained (I use the hot Rotel myself)
2 tablespoons fresh cilantro, minced (reduce to 1 tbl if dried is used)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 lb smoked sausage (or spicy)
6 ounces vermicelli, broken into about 1 inch pieces
1 (14 1/2 ounce) can corn (Mexican corn if you can find it)
1 (14 1/2 ounce) can black beans, rinsed and drained
1 tablespoon lime juice
1 sliced avocado (to garnish)
grated cheddar cheese or monterey jack cheese (to garnish)

Steps:

  • (remember spices can be adjusted to taste).
  • In soup pot, combine all ingredients up to the sausage bringing to a boil, cover and reduce heat to simmer for 10 minutes.
  • Slice sausage in 1/2 lengthwise then thinly slice into pieces.
  • Add the sausage, pasta, corn& black beans to the broth mixture, cover& simmer another 10 to 15 minutes (or until vermicelli is cooked).
  • Stir in lime juice.
  • Ladle into bowls and garnish each with thinly sliced avacado (or you can chunk if you prefer) and grated cheese.
  • Note: I like to serve this with hot Mexican corn bread and a small dinner salad.

Nutrition Facts : Calories 440.1, Fat 18.3, SaturatedFat 4.8, Cholesterol 23.1, Sodium 969.6, Carbohydrate 53.1, Fiber 9.3, Sugar 5, Protein 19.1

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