Black Bean and Roasted Sweet Potato Soup

cindy sandberg


I put this together on a chilly, rainy day with items I happened to have on hand. I threw everything in the slow cooker, so it was an easy meal as well as a tasty one. Roasting the sweet potatoes is not strictly necessary, but I think it adds flavor. This is one delicious soup!!

pinch tips: How to Use a Meat Thermometer





25 Min


2 medium
sweet potatoes, peeled and cubed
1-2 Tbsp
3 can(s)
black beans, drained and rinsed
3 qt
stock(beef, chicken or vegetable)
2 c
chopped red(or green) pepper
1 c
chopped onion
1 c
chopped celery
1 c
crushed tomatoes(or diced tomatoes or tomato sauce)
1 can(s)
diced green chilis(or if you prefer more heat, sub some jalepeno)
1 Tbsp
dried parsley
1 1/2 tsp
chili powder
1 tsp
1 tsp
1/4 tsp
garlic powder
1/8 tsp
coarsely ground black pepper

Directions Step-By-Step

Preheat oven to 450F. Toss the sweet potatoes in enough oil to thoroughly coat. Place on baking tray and roast about 20 min., stirring once, until the potatoes are starting to get some golden brown color on them.
In the meantime, place all remaining ingredients in the slow cooker.
After the sweet potatoes are roasted, add them to the pot. Cook on low for 6-8 hrs. or on high for 4-5.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy