Sweet Potato and Black Bean Soup

Serves 4-6

Ingredients

2 teaspoons olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
3 cups peeled and cubed sweet potato (about 1 large sweet potato)
2 15-ounce cans black beans, drained and rinsed
3 teaspoons ground cumin
2 teaspoons paprika
11/4 teaspoons salt
1/4 teaspoon black pepper
3 cups vegetable broth

Directions

Heat a large pot over medium heat and add olive oil and onion. Cook onion until tender, 2-3 minutes. Next add the garlic and cook for another minute.

Add the sweet potato, black beans and all of the spices. Stir until combined and let cook for 3-5 minutes. Pour in the broth and bring to a simmer. Simmer soup until sweet potato is tender, about 20 minutes.

Let soup cool and then blend with an immersion blender or in batches in a food processor or blender. Reheat soup before serving.

Nutritional Analysis:
Calories: 260, Carbohydrates: 48g, Protein: 12g, Fat: 2.5g, Cholesterol: 0mg, Sodium: 1190mg, Fiber: 15g

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.