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Two Purple Figs
Sweet Potato Black Bean Soup
This easy yet impressive recipe takes the Cuban comfort food classic Black Bean Soup to the next level with the addition of roasted sweet potatoes and a smooth and light avocado crema! The perfect vegetarian soup to serve on a cold winter day.
1
470
25 min
TOTAL TIME
862
CALORIES
$1.54
PER SERVING
Ingredients
16 INGREDIENTS
5 SERVINGS
mexican style lentil detox salad
1 whole sweet bell pepper
minced
1 tbsp olive oil
2 tbsp fresh cilantro
minced
1/2 cup oats
1/4 cup fresh cilantro
minced
1 pinch salt
1 pinch chili powder
optional
1/4 tsp salt
more or less to taste
1 tsp dried oregano
2 cans canned black beans
drained and rinsed
2 large sweet potatoes
peeled and cut into ½ inch dice
3 cloves garlic
minced
1 large red onion
minced
5 cups low sodium vegetable stock
1/2 tsp cumin
Directions
13 STEPS
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
View Directions on Two Purple Figs
Health Info
Macros
156g
CARBS
6g
FAT
48g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
VEGAN
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Frequently Asked Questions
What is black bean soup?
What ingredients do I need to make black bean soup?
Do I need to soak the black beans before cooking?
Whats the best way to cook black bean soup?
Can I substitute other beans for black beans?
How can I thicken the soup if its too watery?
Whats the best way to store leftover black bean soup?
Can I make black bean soup ahead of time?
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