Sunday, October 09, 2011

Black bean, sweet potato & spinach soup

It's definitely fall. On my second post of pot of soup to have for my lunches. This week's soup: black bean, sweet potato & spinach, adapted from this recipe and another one that I can't find.

Serves 6-8 and if the recipe is correct a serving (about 1 1/2 cups is 5 Weight Watchers points)

1 tablespoon olive oil
1 yellow onion, chopped
1 clove of garlic
4 little peppers that hubby bought for another dish (1 red bell pepper would do)
3 sweet potatoes, peeled and cubed
1 quart vegetable broth
1 can black beans
1/2 bag frozen spinach
1 tablespoon brown sugar

sea salt, black pepper, cumin & lime juice to taste (I didn't measure this stuff)

1. Heat oil, saute onion and garlic till soft. Add sweet potatoes and stir to coat. Add broth. Bring to a boil, reduce heat, cover and simmer for about 20 minutes until sweet potatoes are tender.

2. With a slotted spoon, remove about 2 cups of sweet potato cubes; set aside. Puree soup in batches until smooth. Return soup to pot, add sweet potato cubes and black beans, cook for 5 minutes.

3. Cook frozen spinach according to directions, then add to soup. Cook for 5 more minutes and serve.

FYI, LMN will be rebroadcasting Sins of the Mother, the movie based on Orange Mint and Honey, this weekend.


Lisa Chavis said...

YUMMY! Can't wait to make this one, it looks SO healthy, too! Thanks for sharing ;-)

Carleen Brice said...

Really tasty too. You could also add ginger and/or red pepper flakes if you wanted it more spicy.