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.
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 SOUP
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.
KALE, WHITE BEAN, AND SWEET POTATO SOUP
For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
- Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
- Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
- Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
- Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
- Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.
Nutrition Facts : Calories 472 g, Fat 4 g, Fiber 5 g, Protein 17 g, Sodium 726 g
POTATO AND WHITE BEAN PUTTANESCA SOUP
Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it's a great trick to have up your sleeve whenever you are looking to thicken soups or stews.
Provided by Hetty McKinnon
Categories dinner, lunch, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.
- Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.
- Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.
- Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.
- As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.
- Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.
- To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.
PASTA WITH CREAMY SWEET POTATO SAUCE
This creamy pasta dish is the result of combining two different recipes. I often turn it into a main dish by serving a green salad on the side.-Suzanne Appleyard, Queensbury, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. When cool enough to handle, remove and discard skin. Place potato in a large bowl and mash with milk., Cook pasta according to package directions. In a large skillet, saute pine nuts and sage in butter until pine nuts are toasted. Remove from pan and set aside., In the same skillet, saute garlic in oil for 1 minute. Stir in the sweet potato mixture, salt and pepper. Drain pasta, reserving 3/4 cup cooking water; add to sweet potato mixture. Stir in the cheese, pine nut mixture and reserved cooking water. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 294 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.
SIMPLE SWEET POTATO SOUP
This delicious soup has only 6 ingredients. It was given to me by my boyfriend's mom who adapted it from another recipe. It can be as thick or thin as you like, and I like it quite thick. To dress it up when serving, drizzle some cream on top and float a lime twist or slice of lime on top. Delicious hot or cold.
Provided by S Mcc
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
- Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 37.8 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 290.5 mg, Sugar 10.1 g
SWEET POTATO SOUP
A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!
Provided by K Laruffa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
- Place vegetables and liquid into a food processor. Puree.
- Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.9 g, Fiber 5.1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 1281.9 mg, Sugar 9.5 g
SWEET POTATO SOUP WITH SAGE, WHITE BEANS AND PASTA
From an old Magazine (late 1980's) I bought at a second hand store for 20 cents. Filling (more like a thick chowder than a soup) and perfect for a cold night with a large loaf of crusty bread with lashings of butter and ready in under an hour.
Provided by cookingpompom
Categories Chowders
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot heat the oil and fry all the vegetables for 3 - 5 minutes, stiring often to stop from burning. Add the sage and cook for a further minute.
- Add the stock (hot stock will make the soup cook faster) and bring to the boil. Let the veggies cook (about 10 minutes) and use a potato masher to roughly mash the veggies so you have plenty of chunky bits, but they aren't too big. Reduce to a slow boil.
- Add the pasta and cook for 10 minutes.
- Add the canned beans and cook for a further 5 minutes. Stir through the parsley, salt and pepper.
- Let sit for a few minutes before serving with bread.
Nutrition Facts : Calories 265.3, Fat 3.2, SaturatedFat 0.5, Sodium 85.1, Carbohydrate 52.5, Fiber 8, Sugar 6.7, Protein 7.8
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- 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.
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- Add veggie broth. Bring to a boil, then reduce heat to medium and cook for approximately 20-25 minutes, uncovered, until potatoes are tender.
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