Black Bean and Sweet Potato Soup

A word from the cook
This delicious and healthy soup is bursting with flavor!
Ingredients

2 Tbsp. olive or grapeseed oil
½ medium yellow onion, chopped small
4 large garlic cloves, minced
2 medium carrots, quartered and chopped
1 celery stalk, quartered and chopped
2 chipotle chilis, seeded and chopped (use 3 for more heat and 1 for extra mild heat)
1 medium poblano (pasilla chili), seeded and chopped small
2 c. chicken broth (low sodium)
3 cans black beans, drained (or 1 ½ cups dried black beans that have been soaked over night in water that is filled 3 inches above the beans (do this in a sealed container); drained)
1 tsp. cumin
1 Tbsp. salt
¼ tsp. coriander
1/8 tsp. smoked paprika
ground black pepper to taste
1 medium – large sweet potato, peeled and cut into ½ inch pieces

Instructions

Heat the olive or grapeseed oil in a soup pot and add the first seven ingredients. Saute on medium high heat for 3-5 minutes. 

 Ad the rest of the ingredients. Bring to a boil. Turn down the heat to medium low and simmer until the carrots and sweet potatoes are tender. If you start to lose too much liquid, turn down the heat and put on the lid and add more chicken stock if needed

0 Notes

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