SWEET POTATO BEAN SOUP
"I felt like making some black bean soup, but I had a sweet potato that needed to be used, so I combined the two and created this delicious soup!" explains Michelle Sweeny of Bloomington, Indiana. This fast soup combines the creaminess of sweet potato with the crunch of corn and bell pepper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until tender. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside. , In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender. Stir in cilantro and cumin; cook and stir until vegetables are tender. Add the beans, corn, water, tomato sauce, salt, pepper and reserved sweet potato puree; heat through. Garnish with green onions and tomato.,
Nutrition Facts :
RED BEAN SWEET POTATO SOUP
This hearty soup was my first well-known personal recipe at my workplace and was a customer favorite.
Provided by Karyl Lee
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel and chop the potatoes, setting aside in a bowl, covered with water.
- Saute the garlic, onion, and pepper with the bay leaf and other spices, in the olive oil.
- (The pot will need to be about a 6 qt pot.) When the vegetables are beginning to soften, add the canned tomato products and the beans.
- Stir and let come to a boil.
- Let boil briefly and then proceed.
- Add the potatoes and water, and cook until they soften and the soup begins to thicken.
- Stir often enough to prevent burning.
- When the potatoes are done thru, season with salt, pepper and vinegar to taste.
Nutrition Facts : Calories 240.6, Fat 3, SaturatedFat 0.5, Sodium 70.4, Carbohydrate 46.4, Fiber 10.3, Sugar 10, Protein 10.2
VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
CHINESE SWEET RED BEAN SOUP
This is a wonderful dessert that you can serve hot or cold. Amazingly fresh, perfect for summer. And it's very versatile. You can use mung beans, white beans instead of red beans.
Provided by Nolita_Food
Categories Dessert
Time P1DT2h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine water and beans in a large pot, bring to a boil.
- Reduce heat to simmer, cook uncovered till beans are tender (about 2 hours?).
- Add lotus seed and sugar (plus tapioca and rice balls if you choose to), cook until soup thickens a little and lotus seeds are tender, but not mushy (20 minutes).
- Add vanilla, serve hot for a perfect winter dessert, or you can let the soup cool down, then add ice.
- With this basic recipe, you can take out all the beans, increase the amount of lotus seeds and have a lotus seeds sweet soup instead.
Nutrition Facts : Calories 65, Fat 0.1, Sodium 4.5, Carbohydrate 13.6, Fiber 1.4, Sugar 8.6, Protein 1.9
FIESTA SWEET POTATO SOUP
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
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 AND RED LENTIL SOUP
A delicious, rich, and nutritious lentil soup, perfect for chilly fall evenings! Best served with a loaf of crusty French bread.
Provided by Stephanie Jo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes.
- Add spinach and lentils; bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 68.3 g, Cholesterol 3.8 mg, Fat 5.9 g, Fiber 21.7 g, Protein 17.3 g, SaturatedFat 0.8 g, Sodium 943.4 mg, Sugar 10.7 g
BLACK BEAN-SWEET POTATO SKILLET
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.
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