Best Black Bean And Roasted Sweet Potato Soup Recipes

CREAMY SWEET POTATO AND BLACK BEAN SOUP

Steps:

• Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion, pepper and carrot and cook for about 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant.
• Add in the broth, sweet potatoes, black beans, salt, cumin, paprika, cayenne and worcestershire. Increase the heat and bring to a boil. Turn down the heat and simmer for about 12 to 15 minutes, or until the potatoes are tender. Turn off the heat.
• Very carefully, transfer about 4 cups of the soup to a blender. Process until smooth. Return the pureed soup back to the pot and mix until combined. Taste and season with additional salt and cayenne if needed.
• Serve with desired toppings.

VEGAN BLACK BEAN AND SWEET POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
• Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
• Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

BLACK BEAN AND ROASTED SWEET POTATO SOUP

Steps:

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

ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
• Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
• Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
• Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
• Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

FIESTA SWEET POTATO SOUP

Steps:

• Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
• Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
• Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

BLACK BEAN AND SWEET POTATO SOUP

Steps:

• Heat oil in a skillet and saute onion and garlic in oil until soft.
• Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
• Serve hot with sour cream and lime if desired.

BLACK BEAN SOUP WITH SWEET POTATOES

Steps:

• Heat oil in large dutch oven or stock pot. Sauté onion and garlic in oil until soft.
• Add balance of ingredients except the sweet potatoes. Simmer until beans are soft, about 1 hour.
• Add potatoes and continue to simmer until potatoes are tender (do not overcook sweet potatoes, they'll turn to mush) :-)
• Serve hot with a dollop of sour cream and a lime wedge squeezed over the top.

SWEET POTATO BEAN SOUP

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until tender. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside. , In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender. Stir in cilantro and cumin; cook and stir until vegetables are tender. Add the beans, corn, water, tomato sauce, salt, pepper and reserved sweet potato puree; heat through. Garnish with green onions and tomato.,