I love beans, and I really love black beans.
I love them in burgers, and I love black bean soup! Unfortunately, my family doesn’t share my love of the bean, so I don’t get to make this very often. But when I do, lookout! I’ll make this recipe, doubled so I can munch on leftovers for a couple days.
Beans are easy to grow in the garden.
They require little once they are started, other than weeding and watering, which makes them a great garden addition. They are full of protein and fiber with little to no fat, which makes them a perfect addition to your diet. There’s no much this amazing little bean can’t do! Try this soup and see what I mean!
- 2 cups dried black beans (or 2 cans, drained)
- 2 sweet potatoes
- 4 cups chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- juice of 1 lime, or 1 T. bottled juice
- shredded cheddar cheese (optional)
- tortilla chips (optional)
- If using dried beans, soak over night, rinse and fill pot with clean water. Simmer on low for 6 hours, or until cooked through.
- Roast the sweet potatoes in a 450° oven for 20 minutes. Allow to cool, then remove skins.
- Drain beans, add the sweet potatoes, seasonings and chicken broth.
- Using a stick blender, or hand blender, blend until smooth.
- Squeeze lime juice over the soup.
- Serve topped with cheese and tortilla chips on the side.
You can freeze the leftovers, or if you are like me, munch them up for lunch the next day. This is also great to cook in a crockpot, just peel the sweet potatoes and cut into cubes. Add them to the crockpot with the black beans to cook all day on low, drain and proceed with adding the broth and seasonings. Enjoy!