black bean and roasted sweet potato soup
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 1Preheat 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.
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Step 2In the meantime, place all remaining ingredients in the slow cooker.
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Step 3After the sweet potatoes are roasted, add them to the pot. Cook on low for 6-8 hrs. or on high for 4-5.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Bean Soups
Category:
Vegetable Soup
Category:
Roasts
Diet:
Vegetarian
Tag:
#Healthy
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