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Sweet Potato Black Bean Soup {With a Secret Ingredient!}

Posted Nov 28 2012 11:45pm

We got a pretty little snowfall here the other day. I left early in the morning to drop Ella off before work, and she was in awe of it! Trying to catch flakes on her adorable pink mittens.

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After my morning clients I got a quick workout in at the gym and watched the large snowflakes come down hard—nothing was sticking, luckily.

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All I could think about was soup. Hearty, warm, comforting soup.

Sweet Potato Black Bean Soup with Hemp

I love soup recipes. There’s  nothing easier to make, and nothing that warms my soul more than a nice, large bowl of it!

This is a fool-proof recipe I developed with ingredients I had on hand. My home smelled amazing, and my daughter gobbled it all up!

I just threw all of the ingredients in a pot for a few hours and it was pure heaven on a spoon!

Aaaaand there was a secret ingredient in there too for some added nutrition! My absolute favorite vegetable. You will have to wait and see…..

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It’s gone. All gone.

I can not WAIT to make it again!

Hearty Sweet Potato Black Bean Soup

    Print This!    

Hearty Sweet Potato Black Bean Soup

© The Fitness Dish

ingredients:

  • 1 large sweet potato, peeled and cubed
  • 1 small onion
  • 2 cloves garlic, minced
  • 2 Tablespoons coconut oil
  • 1-16 ounce can of Eden Food Brand black beans (or 16 ounces dry soaked)
  • 1 cup finely chopped Brussels sprouts (secret ingredient!)
  • 36 ounces of organic low sodium vegetable broth
  • 7 ounces of coconut cream or full fat plain Greek yogurt (Fage)
  • a pinch of cayenne pepper
  • a pinch of red pepper flakes
  • salt & pepper, to taste

directions:

Dice onions. Peel and chop sweet potatoes into 1 1/2 inch cubes. Dice Brussels sprouts into fine slices, discarding outer leaves. Rinse black beans and mince the garlic. Place all of the ingredients into a large Dutch oven (or soup pot). Bring the soup to a boil, uncovered. Then place a lid on the top, turn it down to medium-low and cook for 3-4 hours, stirring frequently.

Then take half of the soup mixture, I left a lot of the sweet potato chunks and beans and took most of the onions and sprouts and placed them with most of the broth in my Vitamix. Blend until smooth. Place the pureed soup back in with the potatoes and beans and mix. Season as desired. Sprinkle hemp seeds on top and serve!

You could also make this in a crock pot. Just throw everything in and cook on high for 8 hours or so. Let me know how it goes if you try it that way!

So I have been locked out of my blog. We can’t figure out what’s going on! I am writing from Windows Live Writer and publishing from here as well. Quite annoying. My server company can get into my account but I can not. We recently switched from firefox to google chrome so that may have something to do with it. My username and password works fine on other computers, just not mine! Has this ever happened to you?

I noticed later just how poorly I edited my last post. I did my editing with Ella crawling all over me at 10:30 at night. Yes, she will not sleep in her crib this week. After 3 hours of reading, rocking, putting her in her crib, coming in every few minutes of her freaking to tell her to sleep, and then her staring at me while I sat in the chair in her room (not falling asleep), we gave up. I am hoping this is a phase that ends soon. She got 4 new teeth last week, I can’t imagine she’s getting more again?!!

What’s your favorite winter comfort food?

Talk soon!

-L

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