Vegan Black Bean And Sweet Potato Soup Recipes
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.
VEGAN BLACK BEAN AND SWEET POTATO SALAD
This is a great side dish using fresh ingredients. There are never leftovers!
Provided by chefcs
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
- Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
- Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 42.2 g, Fat 10.6 g, Fiber 11 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 461.8 mg, Sugar 5.5 g
POTATO AND BLACK BEAN SOUP
This is a recipe I found in a book called Better than Peanut Butter & Jelly, (A vegetarian book for kids meals). Make it vegan by leaving out the sour cream or yogurt.
Provided by TishT
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine broth, mushrooms, onion, carrots, and potatoes.
- Cook over medium high heat until mixture comes to a boil.
- Reduce heat to medium, cover, and cook, stirring occasionally until potatoes are just tender; about 10-12 minutes.
- Stir in beans, tomatoes, cilantro, and seasoning.
- Cook, stirring occasionally, until heated through.
- Serve topped with sour cream, if desired.
Nutrition Facts : Calories 150.5, Fat 0.5, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 31.3, Fiber 6.8, Sugar 3, Protein 6.8
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.
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- 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.)
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From pinterest.co.uk
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