Black Bean and Roasted Sweet Potato Soup

1
cindy sandberg

By
@cindyLs

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!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
25 Min

Ingredients

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  • 2 medium
    sweet potatoes, peeled and cubed
  • 1-2 Tbsp
    oil
  • 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
    cumin
  • 1 tsp
    salt
  • 1/4 tsp
    garlic powder
  • 1/8 tsp
    coarsely ground black pepper

How to Make Black Bean and Roasted Sweet Potato Soup

Step-by-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.
  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.

Printable Recipe Card

About Black Bean and Roasted Sweet Potato Soup

Dietary Needs: Vegetarian
Other Tag: Healthy




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