Are you seeking a delectable and nutritious soup recipe to warm your soul and tantalize your taste buds? Look no further than the sweet potato bean soup, a harmonious blend of sweet potatoes, tender beans, and an array of flavors that will transport you to a culinary haven. With its vibrant colors, comforting texture, and nutritional richness, this soup promises to be a feast for both your senses and your well-being. Get ready to embark on a culinary journey as we unveil the secrets behind crafting the perfect sweet potato bean soup, a dish that will surely become a staple in your kitchen.
Let's cook with our recipes!
BLACK BEAN AND SWEET POTATO SOUP
I love black beans and sweet potatoes... this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.
Provided by Good Vibe Goddess
Categories Yam/Sweet Potato
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet and saute onion and garlic in oil until soft.
- Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
- Serve hot with sour cream and lime if desired.
VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
BLACK BEAN, SAUSAGE, AND SWEET POTATO SOUP
An unusual blend of flavors create this flavorful soup. Garnish with fresh scallions.
Provided by Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
- In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
- In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
- While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 32.9 g, Cholesterol 10.8 mg, Fat 5.3 g, Fiber 9.3 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 420 mg, Sugar 3 g
KALE, WHITE BEAN, AND SWEET POTATO SOUP
For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
- Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
- Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
- Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
- Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
- Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.
Nutrition Facts : Calories 472 g, Fat 4 g, Fiber 5 g, Protein 17 g, Sodium 726 g
SWEET POTATO BEAN SOUP
"I felt like making some black bean soup, but I had a sweet potato that needed to be used, so I combined the two and created this delicious soup!" explains Michelle Sweeny of Bloomington, Indiana. This fast soup combines the creaminess of sweet potato with the crunch of corn and bell pepper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until tender. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside. , In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender. Stir in cilantro and cumin; cook and stir until vegetables are tender. Add the beans, corn, water, tomato sauce, salt, pepper and reserved sweet potato puree; heat through. Garnish with green onions and tomato.,
Nutrition Facts :
BLACK BEAN, SWEET POTATO & HAM SOUP
Steps:
- 1) Soak the beans overnight, rinse, drain and set aside 2) Melt the butter in a large pot over medium heat. 3) Add onions, cumin and pepper; saute until the onions begin to soften (about 5-10 Minutes). 4) Add garlic and continue to saute until the garlic becomes fragrant, but do not allow it to burn (2-4 minutes) 5) Add tomatoes, chicken broth, beans, beer, 1 TB of the vinegar, and 1/4 of the diced ham to the pot. 6) Bring to a boil, lower to a simmer, cover the pot and cook 45 minutes. 7) Add the sweet potatoes to the pot along with remaining vinegar. Bring to a boil, lower to simmer, cover and cook for 30 minutes, or until the beans and sweet potatoes are done. 8) Use an immersion blender to puree about half of the soup to make it creamy, but still leave whole beans and sweet potatoes. 9) Add ham, bring to a boil, then lower to a simmer. Once the ham is heated through, serve.
KALE, SWEET POTATO AND WHITE BEAN SOUP
Make and share this Kale, Sweet Potato and White Bean Soup recipe from Food.com.
Provided by Lelandra
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.
BLACK BEAN, SWEET POTATO, AND RED QUINOA SOUP
Categories Vegetable
Number Of Ingredients 15
Steps:
- 1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use. 2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more. 3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender. 4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired. 5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.
CURRIED SWEET POTATO AND WHITE BEAN SOUP
This is a great Autumn (or winter) soup. It's sweet and tasty but also has texture and substance added by the beans. Serves well with some naan bread on the side.
Provided by kelly in TO
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop the sweet potato into cubes.
- Put in pan and add boiling stock.
- Add salt and pepper to taste.
- Cover and bring to boil
- Simmer for 15 minutes or until the sweet potato is soft
- Drain and wash beans.
- Add half the beans to the soup.
- Add curry powder and stir well.
- Blend in batches.
- Return to pan and add the remaining white beans.
- Add more salt, pepper or curry powder to taste.
- Garnish with a dollop of yogurt and some parsley or coriander leaves.
Nutrition Facts : Calories 365.8, Fat 0.8, SaturatedFat 0.2, Sodium 85.1, Carbohydrate 73.9, Fiber 14.4, Sugar 5.6, Protein 17.7
BLACK BEAN AND SWEET POTATO SOUP
Number Of Ingredients 16
Steps:
- Heat olive oil in heavy soup pot, add diced onion and cook over medium heat for 6-8 minutes, or until onions are just starting to brown. Add minced garlic, ground coriander, ground cumin, ground fennel and fresh-ground black pepper and saute 1-2 minutes more, or until spices are becoming fragrant. While onions are cooking, peel and dice sweet potato and rinse beans until no more foam appears, then drain. After onions and spice mixture have been sauteed, add the diced sweet potatoes, black beans, and vegetable or chicken stock to the soup pot, along with salt to taste. Let soup simmer on medium-low heat for about 30 minutes, or until the sweet potatoes are falling-apart tender. (There will be some foam from the beans that rises to the top during cooking; just skim off with a large spoon or stock skimmer.) When sweet potatoes are tender, use a slotted spoon to remove 3 cups of beans and sweet potatoes; then use an immersion blender or regular blender to puree the remaining soup. (Be very careful with the hot soup if using a regular blender; fill the blender container only about 3/4 full and hold the lid on the blender with a towel or hot pad draped over the lid.) Add the reserved sweet potatoes and beans back into the soup and simmer about 15 minutes more. Taste to see if you want to add more salt; then add the lime juice and simmer about 5 minutes more. Serve hot, with a dollop of fat free Greek yogurt or light sour cream. If desired you can serve with lime wedges so people who want to can squeeze more lime juice into their soup.
Tips:
- For a creamier soup, use low-sodium vegetable broth and blend the soup until smooth with an immersion blender.
- To make a thicker soup, add less chicken broth or water. You can also add more mashed sweet potatoes or blend some of the soup until it reaches the desired consistency.
- To add a spicy kick, add a pinch of cayenne pepper or chopped chili pepper.
- For a smoky flavor, roast the sweet potatoes and onions before adding them to the soup.
- To make a vegan version of this soup, use vegetable broth instead of chicken broth and omit the bacon.
Conclusion:
Sweet potato and bean soup is a delicious and healthy meal that can be enjoyed by people of all ages. It is packed with nutrients, such as vitamins A and C, and is a good source of fiber and protein. This soup is also relatively easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this sweet potato and bean soup a try!
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