Loaded with fiber and protein, savor this hearty, filling soup.
Black Bean and Sweet Potato Soup
1 teaspoon olive oil
1 cup chopped onion
1 bell pepper, chopped
2 cloves garlic, minced
1 large sweet potato, peeled and chopped about 4 cups
2 tablespoons chili powder
1 tablespoons cumin
1 teaspoon smoked paprika
4 cups reduced sodium chicken broth (Use vegetable broth to make a vegetarian dish)
2 -15.5 ounce cans black beans, rinsed and drained
1 -14.5 ounce can petite cut tomatoes, no added salt
In a stockpot heat oil over medium high heat, then add onion, pepper and garlic and cook 5 minutes. Add sweet potato, chili powder, cumin and paprika, cook another 2 minutes. Add broth, beans, and tomatoes and bring to a boil. Then reduce heat, cover and simmer for 30 minutes.
Makes 6 servings
Per serving: 250 Calories, 0 mg Cholesterol, 1.4 g Fat, 0 g Saturated Fat, 520 mg Sodium, 48 g Carbohydrates, 13 g Fiber, 12 g Protein.
