On the Winter Solstice and throughout the winter months, soups do more than just nourish you. They warm you inside and out! This Smokey Black Bean and Sweet Potato Soup delivers on both flavor and nutrition – just in time for wintertime!
Smokey and delicious! This hearty soup is warming and super easy to make. If you like it spicy, you can add some cayenne or even red chili flakes to take it up a notch.
The Benefits of Smokey Black Bean and Sweet Potato Soup
Black Beans: Like all legumes the black bean is a nutritional powerhouse. High in protein and fiber, black beans offer some pretty hefty health benefits, including support for the cardiovascular system, as well as weight control and cancer protection.
Sweet Potatoes: What’s not to love about the sweet potato? This tasty tuber supplies you with a good dose of antioxidants that support vision and the immune system. They are also filling, which makes them a good addition to any meal.
Try this recipe tonight and ring in the new winter!
Smokey Black Bean and Sweet Potato Soup
- 2.5 cups dried black beans, soaked overnight
- 1 stick of kombu (seaweed)
- 1 large sweet potato, peeled and cut into bite size pieces
- ½ large onion diced
- 3 cloves of garlic, minced
- 6 c water
- 1.5 -2 t sea salt
- 1 t smoked paprika
- ½ t cumin
- ½ tsp cayenne (optional)
- Soak beans overnight or longer in water on the counter.
- Drain and rinse beans then boil them in 6 cups of water and add the stick of kombu.
- When the beans are about half way cooked, add sweet potato, onion, garlic and spices, and simmer on low for about 20 minutes or until beans and sweet potato are tender.
- Remove from heat and fish out the piece of kombu. Using a high-powered blender, blend half of the soup and recombine!
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