RECIPE: BLACK BEAN AND SWEET POTATO SOUP

February 20, 2015

I got this recipe for this out of this world Black Bean and Sweet Potato Soup from my friend Jenny from Jenny Evans Gatherings! Her food is simply amazing and I’m so happy to be sharing it with you today! On her food blog, she shares amazing recipes and also teaches cooking classes in Southern California. Check out her blog to try more of her recipes and if you get a chance sign up for one of her cooking classes! Hope you enjoy this recipe!

xoxo,

Katelyn

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Black Bean and Sweet Potato Soup

2 Tbsp. olive or grapeseed oil

½ medium yellow onion, chopped small

4 large garlic cloves, minced

2 medium carrots,  quartered and chopped

1 celery stalk, quartered and chopped

2 chipotle chilis, seeded and chopped (use 3 for more heat and 1 for extra mild heat)

1 medium poblano (pasilla chili), seeded and chopped small

2 c. chicken broth (low sodium)

Heat the olive or grapeseed oil in a soup pot and add the above ingredients. Saute on medium high heat for 3-5 minutes.

Add:

3 cans black beans, drained (or 1 ½ cups dried black beans  that have been soaked over night in water that is filled 3 inches above the beans (do this in a sealed container); drained)

1 tsp. cumin

1 Tbsp. salt

¼ tsp. coriander

1/8 tsp. smoked paprika

ground black pepper to taste

1 medium – large sweet potato, peeled and cut into ½ inch pieces

Bring to a boil. Turn down the heat to medium low and simmer until the carrots and sweet potatoes are tender. If you start to lose too much liquid, turn down the heat and put on the lid and add more chicken stock if needed.

Serves 6-8