| 9 | 50 | 259 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 6 |
| 2 tbsp | Water |
| 1 large | Yellow onion |
| 1 clove(s) | Garlic (minced) |
| 2 tsp | Cumin |
| 1 tsp | Coriander, ground |
| 6 cup | Sweet potato (chopped) |
| 2 cup | Vegetable stock/broth, low sodium |
| 2 cup | Water |
| 4 1/3 cup | Black beans, canned (drained, rinsed well) |
In a large stock pot, heat up the water and add in the chopped onion, then reduce the heat to low. Sauté for about 5 minutes, or until onion turns translucent.
Add the garlic and spices, and continue to cook for 1 minute.
Add in the sweet potato, vegetable stock and water. Bring a boil then reduce heat. Add 2 cups of cooked black beans and cover with a lid and let simmer for about 25 minutes, or until the sweet potato has softened.
Meanwhile puree the other 2 cups of black beans in a food processor (add water to smooth it out, if necessary) then stir the puree into the soup.
Serve topped with a squeeze of lime juice, and/or cilantro.
Enjoy!
| Meat Alternative | 1.0 |
| Vegetables | 3.5 |
