BLACK BEAN AND ROASTED SWEET POTATO SOUP

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Black Bean and Roasted Sweet Potato Soup image

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!!

Provided by cindy sandberg @cindyLs

Categories     Other Main Dishes

Number Of Ingredients 15

2 medium sweet potatoes, peeled and cubed
1-2 tablespoon(s) oil
3 can(s) black beans, drained and rinsed
3 quart(s) stock(beef, chicken or vegetable)
2 cup(s) chopped red(or green) pepper
1 cup(s) chopped onion
1 cup(s) chopped celery
1 cup(s) crushed tomatoes(or diced tomatoes or tomato sauce)
1 can(s) diced green chilis(or if you prefer more heat, sub some jalepeno)
1 tablespoon(s) dried parsley
1 1/2 teaspoon(s) chili powder
1 teaspoon(s) cumin
1 teaspoon(s) salt
1/4 teaspoon(s) garlic powder
1/8 teaspoon(s) coarsely ground black pepper

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.

*** Explore more Black Bean And Roasted Sweet Potato Soup Recipes »

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