Mexican Sweet Potato & Black Bean Soup

by | Recipes

Last week, I posted Mexican Sweet Potato Spinach Salad and with that gluten free recipe, I mentioned a second gluten free recipe that was created out of the first. My mother in law said that the second recipe was now her favorite soup, and I realized then that this recipe, Mexican Sweet Potato & Black Bean Soup needs more than just a mention; it requires recognition all on its own.

This soup is so easy and fast that it is hard to believe it is so nutritious, and oh so delicious! Just think, within 30 – 40 minutes (and only about 15 – 20 minutes of actual work time), you can have a hearty dinner soup that is not only gluten free, it is also Paleo, and vegetarian. I look forward to hearing from you when you make and taste this soup for yourself!

Mexican Sweet Potato & Black Bean Soup

Ingredients:

2 Sweet Potatoes (peeled and cubed into 1/2” cubes)

2 tbsp Olive Oil or Avocado Oil

1 Sweet Onion (chopped)

1 Bell Pepper

1 – 11 oz can Black Beans (rinsed and drained)

1 – 11 oz can Corn (rinsed and drained)

1 tsp Minced Garlic

1/4 tsp Salt

1/4 tsp Pepper

1/2 tsp Vedam’s Seasoning Blend

1/2 tsp Cumin

1/2 tsp Coriander

1/2 tsp Oregano

1/4 tsp Chili Powder

1/4 tsp dried Cilantro

1 – 8 oz Bag Fresh Spinach

1 – 2 cups Vegetable Stock

Dollop Sour Cream per bowl (optional)

Directions:

  1. Bring a pot of water to boil with 2 tsp of salt in water.
  2. While water is beginning to boil, wash and peel sweet potatoes, and cube into 1/2” pieces. Once water is boiling, add sweet potatoes to water and allow to boil for 6 – 8 minutes. Remove sweet potatoes from boiling water, and shock with cold water to stop all cooking. (Note: the shocking of the sweet potatoes is optional, but I find that by doing this, the sweet potatoes stay more intact as they continue to soften during the construction of the soup.
  3. While sweet potatoes are boiling, add olive oil  to a large skillet on medium heat and sauté onion and bell pepper. Once sweet potatoes are done, add sweet potatoes to mixture. Also add black beans and corn to mixture. Add garlic, salt, pepper, Vedam’s Seasoning Blend, cumin, coriander, oregano, chili powder, cilantro and  spinach to mixture and continue to simmer on low heat for 3 – 5 minutes to allow the spices to bloom and the spinach to wilt.
  4. Cover all ingredients with enough vegetable stock to create a soup. You decide how much stock, depending on how thick your wish your soup to be, and simmer for a few minutes to allow the stock to heat.
  5. Ladle into a bowl, top with a dollop of sour cream if desired, serve and ENJOY!

Mexican Sweet Potato & Black Bean Soup

Ingredients
  

  • 2 Sweet Potatoes peeled and cubed into 1/2” cubes
  • 2 tbsp Olive Oil or Avocado Oil
  • 1 Sweet Onion chopped
  • 1 Bell Pepper
  • 1 - 11 oz can Black Beans rinsed and drained
  • 1 - 11 oz can Corn rinsed and drained
  • 1 tsp Minced Garlic
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Vedam’s Seasoning Blend
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp Oregano
  • 1/4 tsp Chili Powder
  • 1/4 tsp dried Cilantro
  • 1 - 8 oz Bag Fresh Spinach
  • 1 - 2 cups Vegetable Stock
  • Dollop Sour Cream per bowl optional

Instructions
 

  • Bring a pot of water to boil with 2 tsp of salt in water.
  • While water is beginning to boil, wash and peel sweet potatoes, and cube into 1/2” pieces. Once water is boiling, add sweet potatoes to water and allow to boil for 6 - 8 minutes. Remove sweet potatoes from boiling water, and shock with cold water to stop all cooking. (Note: the shocking of the sweet potatoes is optional, but I find that by doing this, the sweet potatoes stay more intact as they continue to soften during the construction of the soup.
  • While sweet potatoes are boiling, add olive oil  to a large skillet on medium heat and sauté onion and bell pepper. Once sweet potatoes are done, add sweet potatoes to mixture. Also add black beans and corn to mixture. Add garlic, salt, pepper, Vedam’s Seasoning Blend, cumin, coriander, oregano, chili powder, cilantro and  spinach to mixture and continue to simmer on low heat for 3 - 5 minutes to allow the spices to bloom and the spinach to wilt.
  • Cover all ingredients with enough vegetable stock to create a soup. You decide how much stock, depending on how thick your wish your soup to be, and simmer for a few minutes to allow the stock to heat.
  • Ladle into a bowl, top with a dollop of sour cream if desired, serve and ENJOY!

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