Sweet Potato and Black Bean Soup
Summary
This fiber- and protein-rich soup is diabetes- and vegan-friendly. Chili powder adds a soft heat to this filling soup that is balanced with creamy lite coconut milk. This healthy soup is also great to use as leftovers or for meal prep for a week of easy lunches or dinners.
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- Prep time
- 5 min
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- Cook time
- 30 min
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- Servings
- 3 Servings
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- Serving size
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1 ½ cups
Ingredients
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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yellow onion (minced)
- 1 small
- 1 small
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garlic (minced)
- 2 clove
- 2 clove
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fresh ginger (minced)
- 1 tsp
- 1 tsp
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black beans (drained and rinsed)
- 15 oz can
- 15 oz can
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sweet potatoes (peeled and medium diced)
- 2 large
- 2 large
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low sodium chicken broth
- 3 cup
- 3 cup
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lite coconut milk
- 13.5 oz can
- 13.5 oz can
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canned diced tomatoes
- 14 oz
- 397 g
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chili powder
- 1 tbsp
- 1 tbsp
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fresh baby spinach
- 5 oz
- 142 g
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Recommended for You
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Chicken Soup
20 min2 hr8
Directions
Directions
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Preheat a large pot over medium heat.
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Add 1 tablespoon of olive oil and onion, garlic, and ginger to the pot. Cook, stirring occasionally, until onion softens, 4–5 minutes.
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Add black beans, sweet potatoes, broth, coconut milk, tomatoes, and chili powder. Bring to a simmer and cook, covered, for 15–20 minutes, until the potatoes are tender.
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Stir in the baby spinach until wilted.