black bean and roasted sweet potato soup

★★★★★ 1 Review
cindyLs avatar
By cindy sandberg
from carlisle, IN

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!!

serves 8
prep time 25 Min

Ingredients For black bean and roasted sweet potato soup

  • 2 md
    sweet potatoes, peeled and cubed
  • 1-2 Tbsp
    oil
  • 3 can
    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
    diced green chilis(or if you prefer more heat, sub some jalepeno)
  • 1 Tbsp
    dried parsley
  • 1 1/2 tsp
    chili powder
  • 1 tsp
    cumin
  • 1 tsp
    salt
  • 1/4 tsp
    garlic powder
  • 1/8 tsp
    coarsely ground black pepper
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How To Make black bean and roasted sweet potato soup

  • 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.
  • 2
    In the meantime, place all remaining ingredients in the slow cooker.
  • 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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