black bean and roasted sweet potato soup
(1 rating)
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!!
(1 rating)
yield
8 serving(s)
prep time
25 Min
Ingredients For black bean and roasted sweet potato soup
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2 mdsweet potatoes, peeled and cubed
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1-2 Tbspoil
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3 canblack beans, drained and rinsed
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3 qtstock(beef, chicken or vegetable)
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2 cchopped red(or green) pepper
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1 cchopped onion
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1 cchopped celery
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1 ccrushed tomatoes(or diced tomatoes or tomato sauce)
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1 candiced green chilis(or if you prefer more heat, sub some jalepeno)
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1 Tbspdried parsley
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1 1/2 tspchili powder
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1 tspcumin
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1 tspsalt
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1/4 tspgarlic powder
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1/8 tspcoarsely ground black pepper
How To Make black bean and roasted sweet potato soup
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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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2In the meantime, place all remaining ingredients in the slow cooker.
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3After the sweet potatoes are roasted, add them to the pot. Cook on low for 6-8 hrs. or on high for 4-5.
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Categories & Tags for Black Bean and Roasted Sweet Potato Soup:
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