Sweet Potato And Black Bean Soup Recipes

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BLACK BEAN AND SWEET POTATO SOUP



Black Bean and Sweet Potato Soup image

I love black beans and sweet potatoes... this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.

Provided by Good Vibe Goddess

Categories     Yam/Sweet Potato

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 teaspoons oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 (14 ounce) cans black beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
2 sweet potatoes, peeled and chopped
1 cup corn kernel
sour cream (optional)
lime wedge (optional)

Steps:

  • Heat oil in a skillet and saute onion and garlic in oil until soft.
  • Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
  • Serve hot with sour cream and lime if desired.

VEGAN BLACK BEAN AND SWEET POTATO SOUP



Vegan Black Bean and Sweet Potato Soup image

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

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Kosher salt
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional

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.

BLACK BEAN SOUP WITH SWEET POTATOES



Black Bean Soup With Sweet Potatoes image

Make and share this Black Bean Soup With Sweet Potatoes recipe from Food.com.

Provided by akgrown

Categories     Yam/Sweet Potato

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

2 teaspoons oil
1 onion, chopped
2 tablespoons garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cups dried black beans, soaked overnight (or 2 1/2-3 cups canned black beans)
1 tablespoon cilantro, chopped
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
2 sweet potatoes, peeled and chopped
sour cream
lime wedge, for serving

Steps:

  • Heat oil in large dutch oven or stock pot. Sauté onion and garlic in oil until soft.
  • Add balance of ingredients except the sweet potatoes. Simmer until beans are soft, about 1 hour.
  • Add potatoes and continue to simmer until potatoes are tender (do not overcook sweet potatoes, they'll turn to mush) :-)
  • Serve hot with a dollop of sour cream and a lime wedge squeezed over the top.

Nutrition Facts : Calories 324.1, Fat 4, SaturatedFat 0.8, Sodium 1163.3, Carbohydrate 53, Fiber 11.7, Sugar 4.7, Protein 20.1

BLACK BEAN-SWEET POTATO SKILLET



Black Bean-Sweet Potato Skillet image

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

1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
2 medium sweet potatoes, peeled and finely chopped
1 can (14-1/2 ounces) vegetable broth
1 teaspoon minced chipotle pepper in adobo sauce
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1-1/4 cups uncooked couscous

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.

SWEET POTATO BEAN SOUP



Sweet Potato Bean Soup image

"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

1 medium sweet potato, peeled and cubed
1 small green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh cilantro
1 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
1 can (14-3/4 ounces) whole kernel corn, drained
2 cups water
1 can (8 ounces) tomato sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 green onions, thinly sliced
1 plum tomato, seeded and chopped

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 :

SWEET POTATO AND BLACK BEAN SOUP



Sweet Potato and Black Bean Soup image

There's something for everyone to enjoy in our Sweet Potato and Black Bean Soup. Then again, they'll also undoubtedly enjoy the whole ensemble of flavors!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1/4 cup KRAFT Balsamic Vinaigrette Dressing
2-1/4 lb. sweet potatoes (about 5), peeled, cubed
1 large onion, chopped
3 cloves garlic, minced
1-1/2 tsp. ground cumin
1/4 tsp. crushed red pepper
1/8 tsp. black pepper
2-1/2 cups fat-free reduced-sodium chicken broth
2 cans (15.5 oz. each) black beans, rinsed
1/3 cup sour cream
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat dressing in large saucepan on medium heat. Add potatoes, onions, garlic, cumin, crushed pepper and black pepper; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently.
  • Stir in broth. Bring to boil; cover. Simmer on medium-low heat 10 to 15 min. or until potatoes are tender. Remove from heat.
  • Blend soup, in small batches, in blender or food process until smooth. Return to pan. Add beans; mix well. Cook on medium heat 5 min. or until heated through, stirring occasionally.
  • Serve topped with sour cream and cilantro.

Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 11 g

BLACK-BEAN AND SWEET-POTATO STEW



Black-Bean and Sweet-Potato Stew image

This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet potatoes, nutty quinoa, and smoky chipotle peppers provided complexity and depth without the need for an all-day simmer.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 55m

Number Of Ingredients 10

2 cans (each 15.5 ounces) black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 white onion, chopped (2 cups)
1 large poblano pepper, ribs and seeds removed, chopped
Kosher salt
2 cloves garlic, minced (2 teaspoons)
1 tablespoon minced chipotle in adobo
1 large sweet potato, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup quinoa, rinsed
Fresh cilantro and shredded cheddar, for serving

Steps:

  • In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Add garlic and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
  • Add sweet potato, remaining whole beans and puréed beans, and 3 cups water; bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in quinoa. Continue cooking, stirring occasionally, until mixture reduces to the consistency of a thick stew and sweet potato is tender, 15 to 18 minutes. Season with salt and serve with cilantro and cheddar.

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