black bean and roasted sweet potato soup

carlisle, IN
Updated on Apr 24, 2013

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!!

prep time 25 Min
cook time
method ---
yield 8 serving(s)

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1-2 tablespoon oil
  • 3 cans black beans, drained and rinsed
  • 3 quarts stock(beef, chicken or vegetable)
  • 2 cups chopped red(or green) pepper
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup crushed tomatoes(or diced tomatoes or tomato sauce)
  • 1 can diced green chilis(or if you prefer more heat, sub some jalepeno)
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon coarsely ground black pepper

How To Make black bean and roasted sweet potato soup

  • Step 1
    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.
  • Step 2
    In the meantime, place all remaining ingredients in the slow cooker.
  • Step 3
    After the sweet potatoes are roasted, add them to the pot. Cook on low for 6-8 hrs. or on high for 4-5.

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