Black Bean & Sweet Potato Soup

adapted from Two Peas & Their Pod

• 1 large onion
• 5 cloves garlic
• 3 sweet potatoes
• 1/2 green pepper
• 3 cups broth (vegetable/chicken)
• 2 cups water
• 1 large can black beans (30 oz), rinsed/drained
• 1 large can diced tomatoes (28 oz)
• 1 T chili powder
• 2 tsp cumin
• dash of red pepper flakes
• 1 tsp cilantro
• salt & pepper to taste

1. fry chopped onion in Tsp oil with minced garlic
2. add chopped sweet potatoes, green pepper and red pepper flakes
3. add broth and water
4. boil 10 minutes
5. add black beans and diced tomatoes
6. add chili powder, cumin, cilantro, salt/pepper
7. heat through (and until potatoes, etc are soft

Curried Sweet Potato Soup

discovered here

• 2 large sweet potatoes
• 1 can (14oz) coconut milk
• 1 cup chicken or vegetable broth
• 1/2 yellow bell pepper, chopped
• 3 cups fresh spinach
• 2 cans (15oz) black beans
• 2 tsp curry
• 1 tsp tumeric
• 1 tsp salt

1. bake (or microwave) sweet potatoes until soft - about an hour in oven at 400 degrees
2. mash potatoes into pot on stove (without peels)
3. pour in coconut milk and mash together (i used blender to blend until smooth)
4. add broth, yellow bell pepper, and spinach
5. add curry, tumeric, and salt
6. bring to boil, then turn heat down
7. add black beans
8. served on white rice
   

note: may need more or less curry depending on own preference