by KATIE MAXEY, MS, RD, IBCLC
Serves 4
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- ¼ teaspoon salt
- 2 ½ cups water
- 2, 15-ounce cans low-sodium black beans, drained and rinsed
- 1, 14-ounce can low-sodium diced tomatoes
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
Instructions:
- Heat oil in a large pot over medium-high heat.
- Add onion and cook until the onion begins to soften.
- Add sweet potatoes to the onion, stir until well blended.
- Add garlic, chili powder, cumin and salt. Stir constantly for around 30 seconds to help seasonings blend well.
- Add water and bring ingredients to a simmer. Cover the pot and reduce heat to maintain a constant simmer.
- Cook until the sweet potato is tender, 10-15 minutes.
- Once diced potato chunks are tender, add black beans, tomatoes and lime juice.
- Increase heat to high and return to a simmer with new ingredients. Stir often. Continue to simmer until soup thickens.
- Remove heat and place soup in individual bowls. Add chopped cilantro to the top of each bowl.
For a balanced meal, serve with a vegetable and fruit such as roasted green beans and freshly sliced apples.
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