BLACK-BEAN AND SWEET-POTATO STEW
This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet potatoes, nutty quinoa, and smoky chipotle peppers provided complexity and depth without the need for an all-day simmer.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 55m
Number Of Ingredients 10
Steps:
- In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Add garlic and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
- Add sweet potato, remaining whole beans and puréed beans, and 3 cups water; bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in quinoa. Continue cooking, stirring occasionally, until mixture reduces to the consistency of a thick stew and sweet potato is tender, 15 to 18 minutes. Season with salt and serve with cilantro and cheddar.
BLACK BEAN AND SWEET POTATO SOUP
I love black beans and sweet potatoes... this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.
Provided by Good Vibe Goddess
Categories Yam/Sweet Potato
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
SWEET POTATO AND BLACK BEAN CHILI
The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
- Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
- Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
- Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
- Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 101.4 g, Cholesterol 12.6 mg, Fat 14.7 g, Fiber 26 g, Protein 20.7 g, SaturatedFat 5 g, Sodium 2119 mg, Sugar 17.9 g
BLACK BEAN-SWEET POTATO SKILLET
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.
BLACK BEAN SOUP WITH SWEET POTATOES
Make and share this Black Bean Soup With Sweet Potatoes recipe from Food.com.
Provided by akgrown
Categories Yam/Sweet Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 324.1, Fat 4, SaturatedFat 0.8, Sodium 1163.3, Carbohydrate 53, Fiber 11.7, Sugar 4.7, Protein 20.1
SWEET POTATO BEAN SOUP
"I felt like making some black bean soup, but I had a sweet potato that needed to be used, so I combined the two and created this delicious soup!" explains Michelle Sweeny of Bloomington, Indiana. This fast soup combines the creaminess of sweet potato with the crunch of corn and bell pepper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.,
Nutrition Facts :
SWEET POTATO AND BLACK BEAN SOUP
There's something for everyone to enjoy in our Sweet Potato and Black Bean Soup. Then again, they'll also undoubtedly enjoy the whole ensemble of flavors!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat dressing in large saucepan on medium heat. Add potatoes, onions, garlic, cumin, crushed pepper and black pepper; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently.
- Stir in broth. Bring to boil; cover. Simmer on medium-low heat 10 to 15 min. or until potatoes are tender. Remove from heat.
- Blend soup, in small batches, in blender or food process until smooth. Return to pan. Add beans; mix well. Cook on medium heat 5 min. or until heated through, stirring occasionally.
- Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 11 g
VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
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, SAUSAGE, AND SWEET POTATO SOUP
Steps:
- In a 4-quart saucepan simmer beans, garlic, bay leaf, allspice, broth, and 5 1/2 cups water, partially covered, until beans are tender, about 50 minutes. Discard bay leaf. In a blender purée 1 cup beans with 1 cup cooking liquid and return to pan.
- In a small bowl stir together tomato paste and remaining tablespoon water and stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, 15 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
- While soup is simmering, peel sweet potatoes and cut into 1/2-inch pieces. In a steamer set over boiling water steam potatoes, covered, until tender, about 10 minutes. Stir potatoes, scallions, and salt and pepper to taste into soup.
- Serve soup garnished with scallion greens.
More about "black bean and sweet potato soup recipes"
SWEET POTATO BLACK BEAN SOUP - NIBBLE AND DINE
From nibbleanddine.com
Estimated Reading Time 8 mins
- Prep the produce: peel and cube the sweet potatoes. Dice the onion. Peel and finely chop the garlic and ginger.
- Heat the oil in a Dutch oven or large soup pot over medium high heat. Add the diced onion and cook, stirring frequently, for 2 minutes. Add the paprika, cumin, salt, ginger and garlic, continue to cook for an additional 2 minutes, stirring frequently, until the onion is translucent and spices are fragrant.
- Add the remaining ingredients, except the lime. (Add entire can of black beans and fire roasted tomatoes, do not drain.) Stir to combine.
- Raise the heat to high to bring the soup to a boil. Once boiling, reduce the heat to maintain a gentle boil and cook until the sweet potato is tender, about 12 - 15 minutes, stirring occasionally. (After stirring, press down the sweet potatoes with a wooden spoon to ensure they are covered by the liquid.)
SMOKEY BLACK BEAN AND SWEET POTATO SOUP - SHE LIKES …
From shelikesfood.com
5/5 (14)Estimated Reading Time 4 minsCategory SoupTotal Time 40 mins
- Heat olive oil in a large pot over medium heat. Add onions, a pinch of salt and stir for 3 minutes. Then add garlic and stir for 30 seconds. Add sweet potato, black beans, and all the spices. Stir and cook for 2 minutes. Add stock, bring to a boil, reduce to a simmer and simmer for about 20 minutes, or until sweet potatoes are cooked through.
- Using a cup or soup ladle, scoop out 2 cups of the sweet potato and black beans and set aside. Let soup cool and then using an immersion blender, blender, or food processor blend the remaining soup together. Turn the heat back on and add back in the reserved sweet potato and black beans. Heat soup, stirring occasionally, until hot.
BLACK BEAN SWEET POTATO SOUP - GIRL HEART FOOD®
From girlheartfood.com
Ratings 11Category Main Course, SoupServings 6Total Time 40 mins
- Combine all ingredients in a mini food processor (except milk). Process until combined. If you want a looser or thinner consistency, blend in more milk until you've reached your desired consistency. Dollop over black bean sweet potato soup.
BLACK BEAN AND SWEET POTATO SOUP RECIPE - TWO PEAS & …
From twopeasandtheirpod.com
5/5 (2)Estimated Reading Time 2 mins
- 1. In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
- 4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.
THIS RECIPE FOR TURMERIC, BLACK BEAN AND SWEET POTATO …
From food.news
Estimated Reading Time 4 mins
BLACK BEAN AND SWEET POTATO SOUP | GIFT OF HEALTH
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BLACK BEAN AND SWEET POTATO SOUP | TASTY KITCHEN: A …
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BLACK BEAN AND SWEET POTATO STEW - PLANTED AND PICKED
From plantedandpicked.com
5/5 (16)Category Main CourseServings 4Total Time 45 mins
- Start by prepping all the vegetables. Dice the onion and peel and mince the garlic. Peel and chop the sweet potatoes into medium sized chunks.
- When the oil is warm, add the onion and garlic along with the sea salt. Sauté for about 5 to 7 minutes, stirring occasionally. Onions should be soft and slightly brown.
- While the onions are cooking, drain and rinse the black beans in a colander. Open the can of coconut milk.
BLACK BEAN AND SWEET POTATO SOUP - SEARCHING FOR SPICE
From searchingforspice.com
5/5 (12)Total Time 35 minsCategory Main Course, SoupCalories 377 per serving
- Put a little oil in a saucepan and cook the onion gently for 5 minutes. Add the garlic and cook for another minute.
- When the potato is cooked (about 20 minutes), stir in the black beans and heat through. Stir in a handful of chopped coriander at the end.
SWEET POTATO BLACK BEAN TORTILLA SOUP - FLAVOR THE MOMENTS
From flavorthemoments.com
5/5 (1)Total Time 50 minsCategory SoupCalories 260 per serving
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and garlic and saute until softened, about 5 minutes. Stir in the spices and cook for 1 minute longer, stirring constantly.
- Add the sweet potato, red bell pepper, jalapeno, and corn and saute for 2-3 minutes. Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil. Once boiling, reduce heat to medium low and simmer for 20-30 minutes until the potatoes are tender.
- Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary. Serve warm with tortilla chips and lime wedges. Enjoy!
- Preheat the oven to 400 degrees. Toss the tortilla strips with the olive oil and salt, to taste. Bake in an even layer for 5 minutes or until golden and crispy.
VEGAN SWEET POTATO SOUP WITH WHITE BEANS - EATPLANT-BASED
From eatplant-based.com
Reviews 17Calories 311 per servingCategory Soup Recipes
- In a large stockpot, saute onions and garlic in a few Tbsp of veggie broth for about 3-4 minutes until they become nice and brown. Add another tablespoon of broth or water and stir to incorporate that caramelized flavor.
- Drain and rinse beans (if using canned) and dice the sweet potatoes. Some of the white beans I use in this recipe are navy or cannellini. Chickpeas don't work well for this, in my opinion, because of their firmness even after being cooked.
- Add beans, sweet potatoes, spices, and seasoning to stockpot with onions and garlic. This will be all of the soup ingredients except cilantro and spinach. Stir and allow to cook for 2 minutes.
- Add veggie broth. Bring to a boil, then reduce heat to medium and cook for approximately 20-25 minutes, uncovered, until potatoes are tender.
SWEET POTATO, CORN, AND BLACK BEAN CHOWDER - MEALTHY.COM
From mealthy.com
5/5 (7)Category LunchServings 6Total Time 35 mins
- Stir sweet potatoes with the onion mixture and pour the vegetable stock into the pot; bring to a boil, reduce heat to low, cover the pot, and simmer until potatoes are tender, 10 to 15 minutes.
SWEET POTATO BLACK BEAN SOUP - TWO PURPLE FIGS
From twopurplefigs.com
4.7/5 (3)Total Time 25 minsCategory Main CourseCalories 211 per serving
- In a large pot, add the olive oil and saute the onion and sweet peppers with a pinch of salt for 3 mins until soft and the onions are slightly golden and caramelized, add in the cilantro and garlic. Sautee for just a minute more.
- Add in half of the diced sweet potatoes, beans, oats and spice. Give it a quick sauté then add in the stock.
- Bring the soup to a boil and lower the heat to low. Let the soup cook for at least 15 mins up to 1 hour. Add in the cilantro at the end.
- Using an immersion blender, blend the soup until smooth. Taste and adjust seasoning if needed.
CHIPOTLE BLACK BEAN & SWEET POTATO SOUP - FROM MY BOWL
From frommybowl.com
5/5 (2)Category MainCuisine AmericanTotal Time 40 mins
- Heat the oil (or sub 1/4 cup / 60 ml veg broth) in a large pot over medium-high heat. Once warm, add the onion and a pinch of salt and sauté for 3-5 minutes, until translucent and golden. Add in the garlic, cumin, and adobo sauce; mix well and sauté for an additional 1-2 minutes.
- add in the sweet potato, beans, and vegetable broth, then increase the heat to high and bring to a boil. Reduce the heat to medium; simmer for 12-15 minutes, until the sweet potatoes are very tender.
- Turn the heat off and transfer ~2 cups of the soup to a blender and blend until smooth, or use an immersion blender to blend around 1/4 of the mixture until creamy. Stir the lime juice into the soup and season with additional salt to taste, if necessary.
- Transfer the soup to serving bowl and top with fresh cilantro, or as desired. Leftovers will keep in the fridge for up to 5 days, or can also be frozen for up to two months.
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