Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print
Black Bean and Sweet Potato Soup
This healthy black bean and sweet potato soup recipe is perfect as a light lunch or dinner. It's easy to make and the leftovers taste even better the next day!
Course
Main Course, Soup
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
Calories
377
kcal
Author
Corina Blum
Ingredients
1
onion
diced
380
g
tinned black beans
rinsed and drained
1
large sweet potato
peeled and diced
2
cloves
garlic
crushed
1
yellow pepper
1
green chilli pepper
500
ml
vegetable stock
1
teaspoon
cumin
1
teaspoon
smoked paprika
½
teaspoon
cinnamon
15
g
fresh coriander
cilantro
Metric
-
US Customary
Instructions
Put a little oil in a saucepan and cook the onion gently for 5 minutes. Add the garlic and cook for another minute.
Stir in the spices then add all the other ingredients except the black beans.
When the potato is cooked (about 20 minutes), stir in the black beans and heat through. Stir in a handful of chopped coriander at the end.
Serve topped with a little more fresh coriander.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
377
kcal
|
Carbohydrates:
74
g
|
Protein:
19
g
|
Fat:
1
g
|
Sodium:
1122
mg
|
Potassium:
1179
mg
|
Fiber:
21
g
|
Sugar:
8
g
|
Vitamin A:
10870
IU
|
Vitamin C:
120.5
mg
|
Calcium:
116
mg
|
Iron:
5.8
mg